I love this recipe, but don’t have any green tomatoes . If you disable this cookie, we will not be able to save your preferences. ), I live in wales. Recipe reproduced with kind permission of Hugh Fearnley-Whittingstall. Pot the chutney while still hot into the warm jars. Prepare them by washing them thoroughly in hot soapy water, rinsing well, then putting them upside down on a tray in a very low oven (120C/gas mark ½) to dry out and warm up. Thanks for the recipe. Put the vegetables and fruit in a large, heavy-based pan with the sultanas, sugar, vinegar, water, chilli and salt. This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages. I am guessing your waln…, Most recipes say to soak in brine for a week, then rinse and soak in brine for a second week before putting them in a jar with hot vinegar. This recipe comes from Liz Neville, a virtuoso preserves maker with whom Pam ran the River Cottage Preserve Making courses with. Recipe This website uses cookies so that we can provide you with the best user experience possible. By doing so, Hugh was also educating Britain on how to change our supermarket habits, use local food and start growing our own. If you are on a personal connection, like at home, you can run an anti-virus scan on your device to make sure it is not infected with malware. They sound delicious but what, please, is the quantity for the Panko breadcrumbs? Your email address will not be published. I'll try Wild Damson Gin in september. River Cottage ‘Glutney’ Hugh says “This is a River Cottage classic: a ‘multiple choice’ chutney, designed to help you use whichever seasonal fruit and veg are plentiful. It’s delicious already although I’d recommend leaving it for a month to mature and the flavours to develop even more. I’ve just made this chutney and it’s delicious, the citrus ingredients work really well and overall there’s a great depth of flavour with a taste of summer. You can... Prep 10 mins Cook 30 mins. Can I use red ? Label when cool and store in a dark dry place. Ever. When the chutney starts to simmer add the sugar and stir constantly until you are certain that it has dissolved. Eventually I spent the evening in the kitchen making this – it’s light, tangy and the zingy mix of spices works extremely well. Its only 4pm in England. We are using cookies to give you the best experience on our website. The muddy…, Drip feed is the best at about 2 drips/second. Makes about 10 jars.”. I repaired to bed with the trusty Min Pins and submerged myself in a green tomato chutney recipe shaped world. Rinse well in cold water. Where do you live? Remove and discard the spice bag. Nice and spicy, great flavours. Put the tomatoes, shallots or onions and apples in a large, heavy-based, non-reactive pan, with half … He moved to River Cottage in Dorset in 1997 which spawned a prolific series of well loved tv cookery programmes, with River Cottage in the title, and which show him cooking and becoming self-reliant on locally produced food. I consent to accumulate.org.uk collecting and storing my data from this form. This is a delicious condiment that pairs well with cheese and bread and cured meats. Ladle into warm sterilised jars and seal with plastic lined lids. You can make it in an hour and the jars last up to a year. Please enable Strictly Necessary Cookies first so that we can save your preferences. Another way to prevent getting this page in the future is to use Privacy Pass. 1 litre water. Thanks again <3, Glad you enjoyed it! If your cooking pot or container is tainted with the smell of the last resident (curry, tomato sauce etc). When the chutney is cooked, I quickly wash and rinse the jars and place them upside down in a cold oven. Rub the solution over all surfaces and leave for two minutes. I’ve just made this chutney and it’s delicious, the citrus ingredients work really well and overall there’s a great depth of flavour with a taste of s…, I have a Rosa lutea, it must be 20 years old now, covering a pergola & taking over a Magnolia nearby. And the leaves, or flowers, make fab pesto. Delicious cod and creamy spinach pie recipe, The best crispy baked potatoes that I've ever tasted, Two recipes: Wild Damson Gin and Sloe Gin recipes, Duncan’s pickled nasturtium seeds recipe (UK capers), Setting up the drip feed water watering system for the summer, Angela’s recipe for elderflower champagne, Review: Alternative remedies from Diana Mossop, 1 kilo (2 1/4 pounds or 6 1/4 cups) of chopped green tomatoes, 1 Thin skinned lemon (mine was 100g – 3 1/2 ounces) quartered (skin on) and sliced as fine as you can (remove pips), 10g (1 tablespoon) of fresh ginger (skinned and finely chopped), 10g (1 tablespoon) of fresh garlic (peeled and finely chopped), 10g (1 tablespoon) of green chilli pepper (deseeded and sliced fine), The juice from one small orange (mine weighed 150g or just over 5 ounces). Fabulous. Really bad year . Simmer uncovered for two to three hours, stirring regularly to ensure it doesn’t stick and burn. Hugh is Patron of the National Farmers’ Retail and Markets Association (FARMA), and of Switchback, a charity that helps young offenders find opportunities in the catering industry, which we like a lot. I have had it bottled in a cool place for 2 weeks now. The sterilising method that we use is simple. Decision. Required fields are marked *, 2,234,169 Spambots Blocked by Simple Comments, Copyright © 2006-2012 Cottage Smallholder Our Privacy Policy Advertise on Cottage Smallholder. I’d be grateful for your advice. 1-3 tsp chilli flakes. 1 tsp salt. Seal straight away, then leave the jars to cool before labelling. 1kg marrows (deseeded) or overgrown courgettes, cut into 1cm dice (or 1kg pumpkin, peeled, deseeded and cut into 1cm dice), 1kg red or green tomatoes, skinned and roughly chopped (or 1kg plums, stoned and chopped), 1kg cooking or eating apples, peeled, cored and diced, 750ml white-wine vinegar or cider vinegar, 1 thumb-sized nugget fresh root ginger, peeled and roughly chopped.
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