I've never had chutney (weird American) but this is intriguing! Saw this link below the Welsh Rarebit video (something else I've never tried) and will have to try both! And with ham. Yum!
Lovely, Chef! What would be the procedure if we were to use fresh tomatoes? Would we just chop and add, or do we have to pre-cook them first? Thanks again, wonderful!
That looks good, Rik. I've been making something similar from a Sainsbury cookbook my daughter bought me in 1981, by Josceline Dimbleby. The difference is no apples. Yours looks better. I'm going to have a go at that after Christmas. A merry Christmas to you and all the best for the New Year. 👍👍
Hi Rik I will have a go at that, sorry to be a pain, can you use a non stick pan to make it ? and I tried to make chilli jam ,I couldn't get it to set and I used jam sugar with pectin in it, have you ever made it its lovely with cold cuts..
Allen, you can use any pan mate. There are a couple of factors when making chili jam - the pectin needs the sugar to set - if the sugar amount is too low it won't set. I would imagine the pectin was in date - not expired. The jam needs to reach the correct temperature (about 220°F or 105°C) and be cooked for the right amount of time. Pectin needs the right level of acidity to gel. Adding lemon juice or another acid can help. Hope this helps mate. Best, Rik
I'm planning on cooking this today. However, I notice that the ingredient lists chopped onions. Did I miss something? Because I've been through the video several times and I don't see onions being added.
Hope you enjoy - Thanks for asking I've checked a couple of times also - and amended the typo to optional. However, the inclusion of onions brings a good depth of flavour. Thanks again, sorry for the confusion. Best, Rik
I can make - however the swede and turnip here are imported and at a cost of over 10 dollars for a small one - I cannot justify buying any. Back in the UK this time last year on my visit - I got a huge bag of parsnips for less than a squid - here you get 2 parsnips for 10 squid. Obviously don't eat them either. Best, Rik
Chutney is a loose term - a tomato and apple chutney is a type of condiment that combines tomatoes and apples with ingredients like vinegar, sugar, and spices. This blend creates a sweet and tangy flavour profile. It's commonly used as an accompaniment to cheeses, cold meats, and sandwiches, or as a flavorful addition to some traditional British dishes. The use of apple adds a fruity sweetness that balances the acidity of the tomatoes, making it a versatile and popular choice in British cuisine. This type of chutney is often homemade, reflecting a tradition of preserving seasonal produce. Best, Rik
@@BackyardChef Ok and thank you, but the word _chutney_ is straight out of Hindi and never saw Wales, I'll put it that way. Anyway, the important thing is to make it and eat it.😄 Cheers.
I've never had chutney (weird American) but this is intriguing! Saw this link below the Welsh Rarebit video (something else I've never tried) and will have to try both! And with ham. Yum!
Don't get hooked! Best, Rik
Same here!! Followed the link after the Welsh Rarebit video!
Love home made chutney. Good to see your version Rik. BIG 👍
I have many versions, but this is a quick one. I didn't have any Chutney to go with all the meats here. Best, Rik
made today rik,to use your words superb, will use it for a starter dip on boxing day, when i make the turkey chasni curry
Awesome mate - Have a good one! Best, Rik
Never thought I would be making chutney but now I plan on it!!
Good on ya. Thank you. Best, Rik
This sounds so good! I bet it would be great with pork.
Yes indeed it would! I have it with cold roast pork and mashed potatoes. Thank you. Best, Rik
Bang on rik 😁
Hi Rik. How's would ya like to show us a rotisserie crispy duck in the HYSapientia. I think lots would love this recipe. 👍👍👍
JUST LOOK AT THAT😋 relish is amazing on burgers! superb job Rik mate
Couldn't agree more. Best, Rik
Lovely, Chef! What would be the procedure if we were to use fresh tomatoes? Would we just chop and add, or do we have to pre-cook them first? Thanks again, wonderful!
Yes chop and cook, add. Thank you. Best, Rik
That looks good, Rik. I've been making something similar from a Sainsbury cookbook my daughter bought me in 1981, by Josceline Dimbleby. The difference is no apples. Yours looks better. I'm going to have a go at that after Christmas. A merry Christmas to you and all the best for the New Year. 👍👍
Thank you - let me know how you get on. Have a good one! Best, Rik
next nevel chutney. 😊
Not sure about that mate - tasty though. Best, Rik
Hi Rik I will have a go at that, sorry to be a pain, can you use a non stick pan to make it ? and I tried to make chilli jam ,I couldn't get it to set and I used jam sugar with pectin in it, have you ever made it its lovely with cold cuts..
Allen, you can use any pan mate. There are a couple of factors when making chili jam - the pectin needs the sugar to set - if the sugar amount is too low it won't set. I would imagine the pectin was in date - not expired. The jam needs to reach the correct temperature (about 220°F or 105°C) and be cooked for the right amount of time. Pectin needs the right level of acidity to gel. Adding lemon juice or another acid can help. Hope this helps mate. Best, Rik
I will have to get a jam thermometer and give it another go .Tks Rik your a good un/@@BackyardChef
Good luck Allen. Best, Rik
Nice one Rik thanks. Do you make Branston type pickle?
A version of Mate - cant get hold of Swede here or turnip - way too expensive. Best, Rik
@@BackyardChef thanks Rik
👍😊
I'd bet its good in a cheese sandwich too.
Yes, definitely. Ham and cheese too. Best, Rik
I'm planning on cooking this today. However, I notice that the ingredient lists chopped onions. Did I miss something? Because I've been through the video several times and I don't see onions being added.
Hope you enjoy - Thanks for asking I've checked a couple of times also - and amended the typo to optional. However, the inclusion of onions brings a good depth of flavour. Thanks again, sorry for the confusion. Best, Rik
Can I replace the apple cider vinegar for regular apple vinegar?
I would imagine that will work just fine. Best, Rik
Can you make Branston pickle? oh cancel just saw that somebody else asked the same question LOL
I can make - however the swede and turnip here are imported and at a cost of over 10 dollars for a small one - I cannot justify buying any. Back in the UK this time last year on my visit - I got a huge bag of parsnips for less than a squid - here you get 2 parsnips for 10 squid. Obviously don't eat them either. Best, Rik
@@BackyardChef I understand, Branson pickle is probably not a good candidate for homemade, too many ingredients, about 20!
But HP sauce ingredients are cheap.😉
In Asia everything Western is a tad expensive. Best, Rik@@ronaldmartin7892
Novice question: is this fully suitable for pairing with any Indian dishes or is 'chutney' only a loosely and informally applicable term for it?
Chutney is a loose term - a tomato and apple chutney is a type of condiment that combines tomatoes and apples with ingredients like vinegar, sugar, and spices. This blend creates a sweet and tangy flavour profile. It's commonly used as an accompaniment to cheeses, cold meats, and sandwiches, or as a flavorful addition to some traditional British dishes. The use of apple adds a fruity sweetness that balances the acidity of the tomatoes, making it a versatile and popular choice in British cuisine. This type of chutney is often homemade, reflecting a tradition of preserving seasonal produce. Best, Rik
@@BackyardChef Ok and thank you, but the word _chutney_ is straight out of Hindi and never saw Wales, I'll put it that way. Anyway, the important thing is to make it and eat it.😄 Cheers.
Hope you enjoy. Best, Rik@@dixonpinfold2582
@@BackyardChef In case it puzzled you, 'Wales' was a ref. to the rarebit vid, which directed me here.👍