tag:blogger.com,1999:blog-8284944855633609232.post8236305461939958..comments2024-02-10T18:50:01.193+10:00Comments on Gully Grove: Fruit ChutneyChris http://www.blogger.com/profile/13715819899708384147noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8284944855633609232.post-43623600297714979562015-08-28T20:58:12.172+10:002015-08-28T20:58:12.172+10:00I will definitely let you know! I will definitely let you know! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8284944855633609232.post-63525427425139304172015-08-28T08:49:43.183+10:002015-08-28T08:49:43.183+10:00I welcome changes to recipes. You're evaluatin...I welcome changes to recipes. You're evaluating the ingredients and methods, because its part of making personal adjustments to suit your style of cooking. I do the same with changing regular recipes to gluten free. I'm glad you're sharing because it invites others to consider changing the recipe to suit their needs too. <br /><br />I look forward to hearing how you go. Because it would be great if you could make your own recipe from this one, and have a condiment that becomes a family favourite. :)Chris https://www.blogger.com/profile/13715819899708384147noreply@blogger.comtag:blogger.com,1999:blog-8284944855633609232.post-36375311079176387712015-08-28T08:20:09.764+10:002015-08-28T08:20:09.764+10:00Thats a good link. I think that American style can...Thats a good link. I think that American style canning can seem really paranoid but its a pretty sound science since huge amounts of research and experiments go into it. I respect the traditions of other cultures however so I appreciate this recipe.<br /> Looking over it again, the apples should definitely have enough pectin in them to thicken without added thickeners. The mix can be brought to 220 on a candy thermometer which can take a long time. I did that with my apricot jam and it worked. I have used lemon pith and seeds in marmalade to thicken with varied results though so its not the most reliable method for me. <br /><br />But the salt-that isn't really a preservative in this type of condiment. There are lots of chutney recipes that use only small amounts of salt to balance the flavor. Whether the recipe needs it or not is probably a matter of taste but I think in the old days it was thought that both sugar and salt were adequate preservatives in lieu of water bath canning. Salt is important to fermentation for food safety and pickles for quality as it can help a pickle retain color but mostly its there for taste if a vinegar isn't added. <br /><br />I will try this recipe out though-it looks intriging and I will let you know what changes I made and if the pectin in the apple worked as I won't be adding thickener probably. <br />I hope I'm not coming across as critical of your recipe! I'm not-I just asked because I wanted to know what taste modifications might be okay to do-less salt can really ruin something as much as no salt unfortunately. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8284944855633609232.post-80254287154885445002015-08-27T14:33:55.061+10:002015-08-27T14:33:55.061+10:00I forgot to answer the thickening question. I imag...I forgot to answer the thickening question. I imagine you could boil it for longer and it would reduce and thicken. How long for, I'm not sure. Try doubling the time. I've read that lemons can help to set jams and jellies too, so maybe you could add some lemon zest and pips in a cotton satchel, and attach it with string to the side of the saucepan. Then remove it when you're done cooking. A la, natural pectin.<br /><br />There is quite a lot of sugar in this recipe, so I can't see why it wouldn't act the same as jam?Chris https://www.blogger.com/profile/13715819899708384147noreply@blogger.comtag:blogger.com,1999:blog-8284944855633609232.post-52023099244102912352015-08-27T14:29:13.828+10:002015-08-27T14:29:13.828+10:00I've reduced the salt from the recipe, which I...I've reduced the salt from the recipe, which I've seen advised of using up to a cup of salt. They gave some leeway, between a half cup and full cup, so I took the reduced salt option. This is an old recipe, before refrigeration took off, so I'm assuming salt plays some part in preserving the ingredients.<br /><br />Having said that, I've updated my post down the bottom, to include a link that discusses the role of certain ingredients in preserving food. It doesn't seem to be dealing with canned foods, just curing meat, but I also thought the rest of the ingredients the link explored, was interesting.<br /><br />I would suggest you could reduce the salt again, if you want. Perhaps maybe to a quarter of a cup. The salt exaggerates the sweet and sour play in the ingredients for me. I've tried it with the full cup of salt before, and it killed the other flavours, but the half cup gives just the right amount of contrast. If you don't eat a lot of salt, then a half cup may taste awful to you - just like the full cup, tasted awful to me.<br /><br />I personally think there is enough vinegar and sugar in this recipe, to reduce the chances of bacteria thriving, so maybe you can reduce the salt?Chris https://www.blogger.com/profile/13715819899708384147noreply@blogger.comtag:blogger.com,1999:blog-8284944855633609232.post-44026738163789912792015-08-27T06:05:54.531+10:002015-08-27T06:05:54.531+10:00That looks amazing. But did you really use a half ...That looks amazing. But did you really use a half cup of salt or is that a typo? I suppose its a large enough batch and it can be adjusted but I just want to make sure. One thing in our U.S. canning guidelines is that we are discouraged from using cornstarch as a thickener because it isn't deemed stable enough but you seem to have had good results yourself. Do you think that it can thicken on its own though? I try not to use thickeners as a general rule if there is a chance at natural pectin- unless I have to that is.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8284944855633609232.post-75009416670865245582015-08-25T12:30:24.823+10:002015-08-25T12:30:24.823+10:00Thanks Liz. :)
That first photo was taken last ye...Thanks Liz. :)<br /><br />That first photo was taken last year. I wanted a choko in it, because I miss my choko vine. It was cut down in order to renovate the chicken coop, and I'm hoping to start another this year. Still looking for a choko though. Bit late for that, I know, but still searching.<br /><br />What I love about preserving is, you don't have to waste the excess from your garden. Recipes which are flexible, are all the more useful. You could use some pretty interesting fruits in this recipe, and it would still taste good. Like custard apple, if there are no bananas available. <br /><br />If you want to make the choko chutney when your vine bears again, just use 3 kg of choko, instead of adding the apples and bananas. :)Chris https://www.blogger.com/profile/13715819899708384147noreply@blogger.comtag:blogger.com,1999:blog-8284944855633609232.post-77193414342215042192015-08-25T09:22:46.435+10:002015-08-25T09:22:46.435+10:00Wow... you still have chokos (my plant died off in...Wow... you still have chokos (my plant died off in winter, waiting for it to resprout), you have bananas (can't wait to plant some, need to get water sorted first) and what a wonderful creative recipe to use up what you have at hand! Great post Chris!Anonymoushttps://www.blogger.com/profile/12874273438983052621noreply@blogger.com