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    • CommentAuthornanny north
    • CommentTimeSep 12th, 2010 7:11pm (Sep 12th 2010)
     
    Nana Chutney recipe

    Ingredients:

    6 Bananas
    8oz /226g stoned dates
    8oz /226g cooking apples
    1lb /454g onions
    2oz /57g crystallised or stem ginger
    I/4 tspSalt
    1tsp ground allspice
    1tsp turmeric
    1tsp ground ginger
    1/2 tsp cayenne
    1tsp ground coriander (or green, crushed coriander seeds for extra aroma)
    8oz /226g brown sugar
    0.5 pint /236ml malt vinegar
    Method:

    Peel and chop onions and apples cook slowly in some of the vinegar until soft.
    Add peeled chopped bananas ( make them chunky) chopped dates and chopped ginger.
    Blend spices and mix to paste with some of the vinegar. Add to pan.
    Cook slowly until it starts to look thick and pulpy.
    Stir in sugar and salt and rest of vinegar- add extra if it gets too thick.
    When nice and thick boil briefly and bottle in warm sterilised jars
    • CommentAuthornanny north
    • CommentTimeSep 12th, 2010 7:17pm (Sep 12th 2010) edited
     
    Recipe thanks to Kate in the guest spot on the cottage smallholder site.

    I made half the recipe and had four medium sized pots of chutney. It tastes good straight away and is supposed to taste even better after a month. I also used a little extra stem ginger.
      Img_6765.jpg
    • CommentAuthorShobhna
    • CommentTimeSep 12th, 2010 8:49pm (Sep 12th 2010)
     
    sounds and looks yummy !!

    do you have any recipes that use up dried figs?
    • CommentAuthornanny north
    • CommentTimeSep 14th, 2010 1:29am (Sep 14th 2010)
     
    Try this Shobhna if made now should be just right for Christmas.

    Pineapple Fig and Ginger Chutney

    Ingredients

    400g prepared pineapple, roughly chopped
    500g Bramley apples , peeled, cored and finely chopped
    5cm piece fresh rootginger , finely chopped
    140g dried read-to-eat figs , chopped
    2 tsp black mustard seeds
    1 red onion , finely chopped
    1/2 tsp freshly grated nutmeg
    500ml cider vinegar
    400g light muscovado sugar

    Method

    Tip the pineapple into a food processor, then pulse until finely chopped. Tip into a large, wide pan with the apples, ginger, onion, figs, spices, vinegar and 2 tsp salt. Bring to the boil, stirring, then boil for 10 mins until the apples are softened.
    Add the sugar, then stir to dissolve. Simmer for 20-30 mins, stirring occasionally, until the chutney is thickened. Pot into hot sterilised jars, seal and label. Will keep for 6 months.
    • CommentAuthorShobhna
    • CommentTimeSep 14th, 2010 1:18pm (Sep 14th 2010)
     
    Yummy. thanks. :-)
    • CommentAuthornanny north
    • CommentTimeSep 14th, 2010 9:05pm (Sep 14th 2010)
     
    You can also replace the figs with dates and it is just as nice.
    • CommentAuthornanny north
    • CommentTimeSep 28th, 2010 10:10am (Sep 28th 2010)
     
    I have been busy doing my pickled onions and bottling some fruit this last week. Becky loves doing chutneys and such as well so it makes it more fun doing it together. I picked the quinces yesterday so that is the next thing to have a go at. I don't usually make any thing from them but Becks decided it would be something different for us to do so quince jelly here we come !!!!
    • CommentAuthorTrevs Mum
    • CommentTimeSep 28th, 2010 11:13am (Sep 28th 2010)
     
    yum yum and so satisfyling to make your own.
    •  
      CommentAuthorchief chicken
    • CommentTimeSep 28th, 2010 6:44pm (Sep 28th 2010)
     
    I got some pickley numnums from a craft fair a week or so back, and they had chillis in the vinegar. Bloody lovely!
    • CommentAuthornanny north
    • CommentTimeSep 28th, 2010 8:15pm (Sep 28th 2010)
     
    I cooked the quinces and they looked a real nasty colour nothing like the lovely red colour in the picture so I chucked the lot on the compost heap !!! I didn't want to waste the sugar on them. We picked the most of the apples this afternoon I always leave some for the birds, they usually stay on the tree until early December.
    I remember you saying about the chilli's in the pickles CC so thats what gave me the idea. They do look nice and it is a shame we are not nearer else you could have had some.