Fred-up's pickles and chutnies

[Davred]

Traditional Chutney

2 lb mangos, hard, ripe, peeled, seeded and sliced
8 oz onions
3 cloves garlic, minced
1 lb light brown sugar
6 tbsp fresh orange juice
1 tbsp whole mustard seed
1 tsp ground cinnamon
4 oz limes, seeded and chopped
4 oz grated fresh ginger
6 oz sultanas
� pint apple cider vinegar
4 tbsp fresh lemon juice
1 tsp dried red pepper flakes
1/4 tsp ground cloves

Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and simmer for about 20 minutes, stirring frequently. Remove from heat, cover, and let stand for about 12 hours. Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently. Remove from heat and immediately pour into hot sterilized jars.

A 1/2 tsp of curry powder gives this chutney some bite.

[Davred]

I always say you can make chutney out of just about anything.

Banana Chutney

12 bananas
8 oz raisins
4 oz. currants
8 oz. sugar
2 oz. salt
� oz cinnamon
1 tsp curry powder
1 pint vinegar

Peel and slice the bananas, add them to the vinegar and boil until the consistency of porridge. Add the fruit and spices and simmer for a further 15 minutes. Spoon into clean, hot, jars and seal.

[Davred]

Rhubarb Chutney

1 lb rhubarb, washed and chopped
2 onions, peeled and chopped
2 tbsp dark brown sugar
pinch of cayenne pepper
1 tsp salt
2 tsp curry powder
2 oz red wine vinegar

Place all the ingredients into a preserving pan Cook over a low heat until the rhubarb and onion soften Increase heat and boil rapidly until rhubarb is thoroughly cooked Spoon into warmed jars and seal

[Davred]

Apple Ginger Chutney

4 cooking apples; peeled, cored, and chopped
1 lb onion, minced
� pint cider vinegar
12 oz firmly packed dark brown sugar
8 oz sultanas
2 oz fresh gingerroot, minced peeled
1 red pepper; minced
3/4 tsp dry mustard
3/4 tsp salt
1/2 tsp dried hot red pepper flakes

Combine the apples, the onion, the vinegar, the brown sugar, the raisins, the gingerroot, the pepper, the mustard, the salt, and the red pepper flakes, in a large saucepan. Bring the mixture to a boil, stirring, and cook it over moderate heat, stirring occasionally, for 40 minutes, or until it is thickened. Spoon the chutney into glass jars with tight fitting lids.
The chutney keeps, covered and chilled, for 2 weeks.

[Davred]

Made a batch of Pan Yan pickle today, will let you know how it turns out in a couple of weeks.

Going to make some Ploughmans in the next few days. Then probably a few jars of pickled onions for xmas.

[Davred]

Ploughmans pickle made, its looking good.

I usually have a few spoons left after Ive jarred it and use it "raw" with curry. It always tastes better after a few weeks.

[Davred]

Pickled Eggs

1 pint white wine vinegar, or cider vinegar
6 eggs, hard boiled and shelled
6 garlic cloves, skinned
1oz pickling spice
� orange, zest only
1 blade mace

Place all of the ingredients except the eggs, in a heavy saucepan.
Bring to the boil and simmer gently for 10 minutes.
Allow to cool, then strain the liquid.
Place some of the liquid into a jar (kilner or similar)
Add the eggs and top up the jar with the liquid.
Seal with an airtight lid
Leave for 6 weeks to mature before using.

[johnfb]

Lime Chutney

12 limes, halved
1 medium onion; peeled, quartered
4 hot green chilli peppers
1" ginger root
4 oz seedless raisins
7 green cardamom pods
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp mustard seeds
4 dried red chilli peppers
1 pint cider vinegar
3 tbsp coarse salt
1 lb light brown sugar

Juice the limes. Discard 6 lime halves. Combine remaining 18 lime halves, green chilli peppers, ginger and raisins in a food processor. Chop finely. Place mixture in a non metal bowl. Open cardamom pods. In a heavy frying pan toast peppercorns, cardamom seeds, mustard and coriander seeds and the dried red chilies for about 3 minutes, stirring constantly. Let cool spices on a dry plate, and then grind finely. Add spices, lime juice, sugar and vinegar to the chopped fruit mixture. Stir thoroughly, cover and let steep at room temperature for two days. On the third day pour mixture into a non reactive saucepan,, add salt and bring to a boil slowly. Simmer, uncovered, for 30 minutes.
Fill into prepared jars. Close jars with a tight fitting lid. Store in a cool place.

The chutney should rest for at least 4 weeks before opening.
Keep open jars in the refrigerator.

Can I ask, Davred
Do you use all the lime in this ...skin and everything or just the pulp???

[Davred]

Juice the limes. Discard 6 lime halves. Combine remaining 18 lime halves, green chilli peppers, ginger and raisins in a food processor. Chop finely.

All except the pips.

[johnfb]

Thanks Davred

[Salmo]

Hello Davred
Your recipes look great and I'm keen to try them,but I seem to have a display problem (don't know if others see what I see?)
Anyway,I copied and pasted a line from your Piccallili recipe, below:

1 cucumber, peeled, cut into �� rounds then each round quartered

The size doesn't display properly on my screen & looks almost Arabic.
Lots of the recipes here have similar characters & it's a bit confusing.
Is it supposed to say"one and a half inch rounds"?
Cheers

[wheels]

They went funny when the forum software had 'issues'! I think that it should read:

"1 cucumber, peeled, cut into ½ inch rounds then each round quartered "

If I'm not mistaken that recipe is from a Delia Smith book. I made the online version of it last week:

http://www.localfoodheroes.co.uk/?e=665

HTH

Phil

[Salmo]

Thanks Phil-I thought my PC may have been on the blink.
Was getting in a bit of a pickle

[wheels]