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By (user no longer on site) OP
over a year ago
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So Mum and I have spent all day making some nommy Apple and Onion Chutney today, her house now smells of vinegar and I don't want to have to peel another apple or chop another onion for a good few months!
Has anyone else ever made preserves? I've got the bug now and want to make more!  |
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By *bthreeCouple
over a year ago
Yeovil |
"So Mum and I have spent all day making some nommy Apple and Onion Chutney today, her house now smells of vinegar and I don't want to have to peel another apple or chop another onion for a good few months!
Has anyone else ever made preserves? I've got the bug now and want to make more! "
We make loads and sell them, what do you want to know ? X |
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By (user no longer on site)
over a year ago
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Have never tried but I don't think I'll bother when I can buy: Geeta's Mango Chutney, locally - it's the real deal from India!!
*other fruits are available ) |
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By (user no longer on site)
over a year ago
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"Have never tried but I don't think I'll bother when I can buy: Geeta's Mango Chutney, locally - it's the real deal from India!!
*other fruits are available)"
On the subject of which have ya noticed that sharwood's mango chutney these days is just a jar of gloop?? Not a single chunk of mango in it. I'll look out for geeta's - unless a fabs home preservist is planning on posting me a jar   |
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By (user no longer on site)
over a year ago
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Yep, sharwoods is grotesque, infact you have to wonder what the hell is in it - is there really mango in there? & it has the consistency of snot - Yuk!!
Geeta's is absolutely delicious & spicey, though some of the above sound delicimo - might be worth a spot of grovelling for a recipe *winks |
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By (user no longer on site)
over a year ago
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"Jams and jellies made here.
This week I will be mostly pickling spiced onions and chilli beetroot and making my head exploding chilli relish.  "
Mmmmmmm, chilli relish!!
Errrrm you sound like you're excellent in the errrrrrrrm kitchen area & you're a gorgeous looking woman & errrrrm, I'll bet you've a delicious recipe & you're ssssoooooooo sexy & errrrrrrrm, I don't suppose you'd like to share it, would you? 'Slurp' |
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By (user no longer on site)
over a year ago
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Not done anything you can eat but chopped lots of fruits for home brews etc if that counts.
Going to try and do some black sambuca this year ready for Xmas. Does anyone know where I can get liquorice root?? |
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"Not done anything you can eat but chopped lots of fruits for home brews etc if that counts.
Going to try and do some black sambuca this year ready for Xmas. Does anyone know where I can get liquorice root??"
I think I saw some in Holland and Barrett the other day.
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"Not done anything you can eat but chopped lots of fruits for home brews etc if that counts.
Going to try and do some black sambuca this year ready for Xmas. Does anyone know where I can get liquorice root??
I think I saw some in Holland and Barrett the other day.
"
Health food stores usually have it. |
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"Not done anything you can eat but chopped lots of fruits for home brews etc if that counts.
Going to try and do some black sambuca this year ready for Xmas. Does anyone know where I can get liquorice root??
I think I saw some in Holland and Barrett the other day.
Health food stores usually have it."
Liquorice root that takes me back to younger days and a old chemist  |
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Chilli and garlic relish
250g chillies
3 garlic cloves
15g root ginger
1 onion
2 tbsp cumin
1 tbsp tumeric
1/2 tbsp salt
150ml groundnut (or any tasteless oil)
1 tbsp muscavado suger
150ml white wine vinegar
You can make this by hand but there will be a lot of chopping and I'd recommend wearing gloves to avoid the chillis.
Whizz (or chop) chillies, garlic, onion and ginger in a food processor. You don't want it too smooth so pulse towards the end.
Put the chopped veg into large pan with the cumin, tumeric, salt and oil and fry for 15 mins. Keep stirring.
Add the sugar and vinegar and bring to a boil. Turn heat down and simmer with a lid on for ten minutes stirring occasionally.
Ladle into sterilised jars and cover with vinegar proof lids.
Leave to mature in a dark place for three weeks before eating.
Stir before eating as the oil will separate.
This is like the chilli chutney you get in Indian restaurants. Choose how hot you want it to be by your choice of the chillies. |
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By *nnyMan
over a year ago
Glasgow |
I see there's a proposal to permit the minimum amount of sugar in jam to be reduced. No doubt the big guys will take advantage of this.
Hopefully more people will make their own ......... and give some of it away |
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"I see there's a proposal to permit the minimum amount of sugar in jam to be reduced. No doubt the big guys will take advantage of this.
Hopefully more people will make their own ......... and give some of it away "
They're talking about reducing it from 60% to 50% which is actually more like the amount used by home jammakers. |
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By *nnyMan
over a year ago
Glasgow |
"I see there's a proposal to permit the minimum amount of sugar in jam to be reduced. No doubt the big guys will take advantage of this.
Hopefully more people will make their own ......... and give some of it away
They're talking about reducing it from 60% to 50% which is actually more like the amount used by home jammakers."
So how come home made tastes better? Lack of additives? |
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By (user no longer on site)
over a year ago
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"Have never tried but I don't think I'll bother when I can buy: Geeta's Mango Chutney, locally - it's the real deal from India!!
*other fruits are available)"
Ah! There YOU are on this thread!
GEETA'S - I bought some yesterday n will be sampling tonight n looking forward to it!  |
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By (user no longer on site)
over a year ago
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I have a blueberry bush out back that's still growing bigger every year. This year we got a few good harvests out of it, so I sundried some and mixed them with fresh ones and made blueberry jam. No pectin though, just the berries and caster sugar. Sooo good! |
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