So I've tried to start how I mean to go on with looking after the children. The second day Kirsty came over and we did some preserving. I'd been craving some more red onion chutney (simply the best thing you could ever put on pizza) and no matter how many jars of it that we make we eat them in no time at all!
We did buy the ingredients instead of growing them for this as we were trying to make a huge batch. I'm not sure either of us were firing on all cylinders though, I did have to laugh as Kirsty chucked all our chopped onions into a rough old bucket we'd got for the peelings! We had to start again with that lot!
We also broke her food processor as it tried to process itself! Luckily she had another attachment to chop the onions or it might have been a much slower job.
We spent the whole morning doing it (along with making some sauce) and the four (my youngest had to stay with me) children got on brilliantly, they spent most of the day playing in the garden and the Wendy house, quite happy just to play while we got on with preserving. We did most of the processing outside (on our new, not finished, patio area), it'll be great to get a gas hob out there as well so on a hot day all the preserving could be done outside.
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| Divided up! |
A morning well spent, each time we say we should make more but I was pleased with the amount we've got to put into the store.
A good way to spend a Friday morning with the children playing outside and us adults still being productive.
What's your favourite chutney recipe?
Sounds like a fun day and productive, I do have a little gas hob that I take outside to process with a lot nicer than being stuck in a hot kitchen, when we start properly on the outside area I have plans for an outside kitchen area :-)
ReplyDeleteMy outdoor cooking area keeps changing in my head. What are you having in yours?
DeleteLOVE red onion chutney though it isn't a high yielder with the recipe I use. I make lots of Glutney Chutney a la HF-W but change the ingredients with what i available
ReplyDeleteThat's another recipe I'll have to try, always loved his recipes! Just have to find the right book!
DeleteI love chutney recipes, they are so simple and yet give such wonderful results. It would seem we are all busy processing for our Winter stores at the moment :-)
ReplyDeleteGotta stock up now and dnjoy it for months to come. I've not been very good with berries this year so I'm trying to make up for it!
DeleteI too love caramelised onion chutney!
ReplyDeleteWant to make some plum chutney but ate the few plums i was given!
How is your hedge coming on and can you remind us where you got your hedging plants from and will you be needing the services of a professional hedge layer? lol! so many questions!
I was thinking about hedges yesterday, mine is someway off needing a hedge layer though! Plum jam is a favourite of mine.
DeleteYou and Kirsty have the best get togethers, always making or canning something awesome!
ReplyDeleteThe only thing I hate about chutney is having to wait for it!
Carly does a mean Christmas chutney next time we do a batch I'll send you a jar
They're good playdates! Love a jar of that! This stuff tastes good even when it's not mature.
DeleteAw, looks yummy Kev, I'll give that one a go. Another nice thing to make, if you've got some overgrown courgettes is Marrow and Ginger jam.
ReplyDeleteRecipe sue? Sounds good and plenty of marrows here!
Deleteloads on the interweb, but here: http://www.bbcgoodfood.com/recipes/7565/marrow-and-ginger-jam
ReplyDeleteI modified it slightly, I used bottled ginger in syrup chopped up, and I also pressure cooked a load of crab apples for the pectin. As for the amounts of each just wing it and see what happens! My first lot didn't set very well, but was still lovely, and works well as a sauce for icecream, the second lot got a good set. Both are yummy.
Always good to have a recommendation for a recipe. I might pop and buy some ginger tomorrow, although I just checked how many marrows I've got and I might be making more than a few jars of it!
DeleteI love any kind of chutney but my favorite is peach. The pop of the mustard seeds is what makes it all worth it. I'll have to check this one out!
ReplyDeleteOK, just looked and it seems amazing. Do you process it in any way or does it sit on the shelf like it is? I really envy the European view on preserving - here in the US one is made to feel that if the recipe isn't "tested" and "approved" then you're at risk of killing off your entire family. It's ridiculous.
DeleteI only use approves recipes when I'm canning or not adding too much sugar or vinegar, but this recipe has so much of both that nothing will be able to live in there. Adding lots of preserving ingredients makes it safe I think.
DeleteGosh that sounds simple, I shall make some today.
ReplyDeleteIts really worth making. Hope you like the.
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