Thanks for all of your straight forward and non fluffy videos. I cook chutney fairly often and when I'm busy I do the initial cook in a slow cooker, then move the mix to a jam pan for the end reduction when I have more time. Sandra, Eastern Australia.
This is a terrific channel - really honouring the British classics but also demonstrating a lot of useful techniques to apply more broadly. Would love to see your take on the humble pasty
Cheers for your feedback, really appreciated. I can definitely organise that. I make a great curried pasty, but I think I'll take too much stick for that. Perhaps I should keep it somewhat classical :)
Oh how I love pickled preserves. My Mom made a pickled relish that had roughly ground cucumbers, green and red bell peppers, chopped white onions, celery seed, mustard seed, ground turmeric, white sugar and white vinegar. She would boil the vegetables with some water, then add the sugar, vinegar, and spices and simmer until reduced. It is amazing as a side for roasted beef, pork and of course a big beefy hot dog. Thanks for sharing Phillip!
Just found your channel while looking for a good chutney recipe . Hubby loves it on his lunch sandwich with turkey and it’s so hard to find here in US ,me being a expat said to myself “shame on you make some”! So here I am with a bunch of onions,apples and raisins chopped looking for the rest of recipe ? Thank you Sir ,you’re a gift from the cooking gods! 👨🏼🍳👌
@@CulinaryExploration Made 2 jars which will sit for awhile to mature before we dig in. If I can hid it so hubby doesn’t spread it thickly on his sandwich!😄
oh yes, a no garlic recipe. will definitely do it in the winter as now with the heat the room will smell of onion and vinegar. loved branston pickles during my UK days as a student, thank you. I particularly liked the weight of vegetables after peeling as it is so precise. good on roasted chicken and rice, Britain's sweet and sour.
Another quality video mate! Would like to see another like this, maybe piccalilli? Also, baking-wise, maybe a quiche to go with your sausage rolls and scotch egg recipes! Perfect summer picnic food 👍
I'm not sure but this sounds like it would be quite tasty basted on a pork loin. It is worth a try because if not the bread and cheese will be perfect! Thanks for sharing!!
This looks very good. How is chutney used? I live in the USA. I do not have any experience with using chutney. It looks like you are using it on bread with some cheese. How else may it be used? Thank you.
Hey there Bill. It works great with Cheese and cold meats. Perfect in a sandwich, again with cheese and cold meats. Cold turkey, no problem! It’s also great to use use in curries to add add some body and sweet / sour flavors. I hope this helps 😀
Pickle just doesn't exist here in France, made 10kg last year... guess what? We've gone through the lot already! I have never tried to make it with beer (just vinegar)... I'll have to try a batch! OMG I'm dying for a cheddar and pickle sandwich now, thanks! ;)
@@CulinaryExploration that was the pork pie I was referring to. You reached a pinnacle with that video in my opinion. Keep up the good work, definitely the best culinary videos on RUclips.
When you hear the ”Give me something”, you know there will be some tasty looking B-roll.
OMG, this looks amazing. Planning our workplace Christmas gifts and this will be one of them. Can't wait to make this.
Thanks for all of your straight forward and non fluffy videos. I cook chutney fairly often and when I'm busy I do the initial cook in a slow cooker, then move the mix to a jam pan for the end reduction when I have more time. Sandra, Eastern Australia.
Thats a good idea, cheers Sandra :)
Looks Great! Chutney is just wonderful stuff. So many variations possible; ingredients, quantities, tweaking spices etc. Surprised only 52 comments!
You just explain everything so well
This is a terrific channel - really honouring the British classics but also demonstrating a lot of useful techniques to apply more broadly. Would love to see your take on the humble pasty
Cheers for your feedback, really appreciated. I can definitely organise that. I make a great curried pasty, but I think I'll take too much stick for that. Perhaps I should keep it somewhat classical :)
Looks fantastic! I can’t wait to make this. Thank you for the recipe and straightforward clear instructions.😊
You’re welcome! Just make sure you let me know how you get on!
Oh how I love pickled preserves. My Mom made a pickled relish that had roughly ground cucumbers, green and red bell peppers, chopped white onions, celery seed, mustard seed, ground turmeric, white sugar and white vinegar. She would boil the vegetables with some water, then add the sugar, vinegar, and spices and simmer until reduced. It is amazing as a side for roasted beef, pork and of course a big beefy hot dog. Thanks for sharing Phillip!
Cheers Blair :)
Well, you certainly get down to it!
Just found your channel while looking for a good chutney recipe . Hubby loves it on his lunch sandwich with turkey and it’s so hard to find here in US ,me being a expat said to myself “shame on you make some”! So here I am with a bunch of onions,apples and raisins chopped looking for the rest of recipe ? Thank you Sir ,you’re a gift from the cooking gods! 👨🏼🍳👌
Awesome Julia, hope you enjoy!
@@CulinaryExploration Made 2 jars which will sit for awhile to mature before we dig in. If I can hid it so hubby doesn’t spread it thickly on his sandwich!😄
oh yes, a no garlic recipe. will definitely do it in the winter as now with the heat the room will smell of onion and vinegar. loved branston pickles during my UK days as a student, thank you. I particularly liked the weight of vegetables after peeling as it is so precise. good on roasted chicken and rice, Britain's sweet and sour.
Yep, you get a lovely sweet and sour taste off of this. The beer and the barley malt work really well together.
My Mum used to make a green tomato chutney with the unripe tomatoes from the garden - it was seriously better than PanYan pickle.
We used make green tomato chutney with the end of season tom’s in the greenhouse. It’s superb
Top work, mate - I am definitely making this!!
Cheers matey. Let me know how you go
Another quality video mate! Would like to see another like this, maybe piccalilli? Also, baking-wise, maybe a quiche to go with your sausage rolls and scotch egg recipes! Perfect summer picnic food 👍
ruclips.net/video/yHMQBIneh_0/видео.html He's done a piccalilli before :)
Cheers Sam. Quiche will definitely be coming!
@@KingofHassi cheers bud! Didn’t see that one
Great recipe chef. 👍 A picklelily video next please. 🍀🙏
I'm not sure but this sounds like it would be quite tasty basted on a pork loin. It is worth a try because if not the bread and cheese will be perfect! Thanks for sharing!!
You can’t knock it until you’ve tried it!
This looks very good. How is chutney used? I live in the USA. I do not have any experience with using chutney. It looks like you are using it on bread with some cheese. How else may it be used? Thank you.
Hey there Bill. It works great with Cheese and cold meats. Perfect in a sandwich, again with cheese and cold meats. Cold turkey, no problem! It’s also great to use use in curries to add add some body and sweet / sour flavors. I hope this helps 😀
I was thinking about making something today. BRB, off to the shops! I love your clear, no nonsense presenting style.
Cheers Ploppy! Let me know how you go 😎
try coconut chutney od idli-dosa 😋
I've got to give making dosas a go, they look awesome
This looks really good. Can you really leave it out for a couple of weeks before putting it in the fridge?
Pickle just doesn't exist here in France, made 10kg last year... guess what? We've gone through the lot already! I have never tried to make it with beer (just vinegar)... I'll have to try a batch! OMG I'm dying for a cheddar and pickle sandwich now, thanks! ;)
I haven't had a cheese and pickle sandwich in ages, that's been may staple lunch since shooting the video lol
Married a UK fella what do you class as Dark beer.
Stout or Newcastle brown or Usual beer?
Thanks Kim Adelaide Australia.
Newcastle brown will work perfectly 👌
Let’s go Branston
This looks interesting and I'll give it a go. Do you make a piccalilli? Given the choice I'd take that over pickle/chutney
Hey Graham. I’ve got a piccalilli video on the channel too. Let me know if you can’t find it and I’ll send you a link, cheers, Philip
@@CulinaryExploration Hi Philip. I found the recipe, thanks and will definitely give that a go soon
@@grahamturner5963 Awesome Graham, let me know how you go :)
@@CulinaryExploration Will do. Thanks again
I'm a bit surprised that there are no apricots in it...
Bravo👌😋😊
👍
If only you'd made the pork pie to go with the chutney at the end of the video.
Lol, I’m a mustard guy hands down, but I know chutney goes well too. I’ve got a pork pie in the channel if you are interested 😊
@@CulinaryExploration that was the pork pie I was referring to. You reached a pinnacle with that video in my opinion. Keep up the good work, definitely the best culinary videos on RUclips.
Cheers Nick. That’s much appreciated 👍
No it’s not