Ethel’s Homemade Sweet Rich Chutney
First Ever Batch
Hybrid Chutney
Necessity is the mother of invention so they say and in a way this chutney recipe was created out of necessity.
The bumper crop of green tomatoes was hardly dented by yesterday’s culinary adventure creating my own Green Tomato and Garlic Chutney and the pears from our garden are in danger of over ripening.
I love eating soft pears but not too many at once. I also want to try to utilize our produce over the coming months and not instantly.
So today I gathered together a few ingredients that need using up and voila the result is Ethel’s Homemade Sweet Rich Chutney. A chutney that is also tangy.
What A Mixture!
Cook Time
Prep time: 20 min
Cook time: 1 hour 30 min
Ready in: 1 hour 50 min
Yields: Three jars
Ingredients
- One Mango, ripe, Skinned, stoned and sliced
- Three Pears, ripe, Cut peeled and into small chunks
- Two Red onions, Peeled and thinly sliced
- Two Shallots, Peeled and thinly sliced
- Five Garlic gloves, Peeled and chopped into small pieces
- Four Green tomatoes, Thinly sliced
- Two tsps Sea-salt
- One tsp Ground black pepper
- .5 litre Malt vinegar
- Two large spoons Balsamic vinegar
- Two large spons Cider apple vinegar
- 250g Sultanas
- 1/2 kilo Soft dark brown sugar
- 1/2 tsp Garlic salt
Instructions
- Put all the liquid in a large pan over a low heat
- Do not use a lid on the pan as the idea is to reduce the liquid
- Add the sugar, salt, pepper and salt to the heated vinegar
- Increase the heat to a medium boil until the sugar has dissolved
- Add the sultanas to the liquid and stir well
- Add the prepared pears, mango, garlic, onions, shallots and tomatoes to the liquid
- Stir the contents of the pan well and continue to cook over a low boiling heat
- Stir from time to time turning the heat up or down accordingly
- Place clean jars upside down on a baking tray in the oven under a very low heat
- After 1 - 2 hours the chutney in the pan will have thickened. Check by stirring. If it has a thickened and sticky consistency it is ready
- Use a funnel to pour the chutney into the prepared jars
- Make sure the outside and top of eah filled jar is clean and chutney free
- Tap the jars to remove any air bubbles before adding a waxed disc on top of the chutney. Alternatively cover with a double layer of clingfilm
- If you are using a preserve cover set damp one side of a circle of cellophane and attach to a filled jar, damp side up, with a rubber band
- If you are using a screw lid place on top of the clingfilm
Let’s Get Creative!
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Hints And Tips
- You can be inventive and tweak the ingredients but remember to use the right ratio of sugar to vinegar to dry ingredients
- The mango and pears were a little more ripe than I wanted but still worked well
- Use an oven glove or cloth to remove the warm jars from the oven and when filling the jars
- Take care as the freshly cooked chutney is very hot and sticky
- Have some paper kitchen towel to hand for quick wipe downs
- This chutney achieved a good consistency relatively quickly and easily
- Stir the pan regularly for a good mix of ingredients and to prevent the mixture sticking to the pan
- I used whole sultanas from a chunky chutney but you can chop them if you prefer
- Open as many windows as possible as the aroma of vinegar, garlic and onions can be overpowering during the cooking period
More Chutneys
- Bumper Tomato Crop From One Plant Perfect For Green ...
Our one small tomato plant grew beyond expectation and produced a bumper crop. Making green tomato chutney with added garlic proved to be a good idea. - How to Make Green Tomato Chutney
You can use those end-of-season, unripe tomatoes you picked from your garden or greenhouse to make an excellent chutney. I also include recipe tips for using the chutney in a ploughman’s lunch. - How to Make a Green Coriander Chutney Sandwich
Cucumber, tomatoes, bread, butter, and green coriander chutney are the ingredients to make this sandwich. It's a bit like a grilled sandwhich. - Easy-to-Make Mango Chutney
If you love mango chutney but always thought that it was too complicated to make, you are going to love this recipe. This tangy condiment may soon become a firm family favorite in your home.
