Cross-posted to rec.food.cooking and rec.food.preserving.

OK, B&G, tomorrow's when I'll truck my Fair entries over to the Fair PTB.
I signed up for a Chunky Fruit Chutney. I've entered my Dried Cherry
Chutney in other years and it's won a couple blue ribbons. Howsomever,
I'm still looking at a half a box of Colorado peaches (Gloria, they are
SO good!) and decided I could use up some in a chutney.

I've got a recipe (old Farmers' Almanac Canning Book) that involves
peaches, onions, garlic, brown sugar, mustard seeds, vinegar, dried
ground ginger, salt, a hot pepper pod. and raisins. I've sort of
followed the recipe. :-/ BTW, I've quartered the recipe. Instead of
the pepper pod, I used a 1/2 tsp of crushed red pepper flakes. Instead
of the ground ginger, I used about 1-1/2 tbsp fresh grated. Golden
raisins. It kinds looks like a lot of mustard seeds, but I'm hanged if
I'm gonna fish any of them out.

Directions are to combine and cook until thickened. How thick? I don't
know much diddly about chutney. How thick is it supposed to be out of
the jar? Am assuming it will thicken some when it's cooled. There's
still some visible liquid in the kettle. Oh, I didn't mention the
dried California aps that I sliced and chucked in there. (Dimitri,
they're awesome -- God loves you and so do I.)

I've got some sitting beside me and I can readily taste the heat (not
too much of it, but definitely there) and the ginger (I forgot to
mention the Ginger Peach Jam (about a 1/2 cup) that I chucked in there,
too. I'm considering some lime juice -- I've got another recipe for a
peach chutney that involves lime juie and candied ginger.

Hey, this stuff isn't half bad. Talk to me about the thickness. It's
got chunks in it - A Good Thing. Hell, talk to be about any of it.
I've a mind to take it off the heat now and let it settle in, reheat it,
and can it tomorrow before I bring it over. Yeah, that's the ticket.
Hopefully, I'll have some of the collective wisdom of y'all.

I'm countin' on yas.
--
-Barb, www.jamlady.eboard.com An update on 7/22/04.

Melba's Jammin' wrote in news:barbscxhaller-
:

Talk to me about the thickness.

I've never made chutney...But I have eaten it. It should be not quite as
thick as ketchup...Closer to commercial BBQ sauce in thickness. I hope this
helps more than hinders.

--
Last year's nuts must go.
- Michael Odom

Melba's Jammin' wrote in news:barbscxhaller-
:

Talk to me about the thickness.

I've never made chutney...But I have eaten it. It should be not quite as
thick as ketchup...Closer to commercial BBQ sauce in thickness. I hope this
helps more than hinders.

--
Last year's nuts must go.
- Michael Odom

In article , hahabogus
wrote:

Melba's Jammin' wrote in news:barbscxhaller-
:

Talk to me about the thickness.

I've never made chutney...But I have eaten it. It should be not quite
as thick as ketchup...Closer to commercial BBQ sauce in thickness. I
hope this helps more than hinders.

Hmmm. Thanks.
--
-Barb, www.jamlady.eboard.com An update on 7/22/04.

In article , hahabogus
wrote:

Melba's Jammin' wrote in news:barbscxhaller-
:

Talk to me about the thickness.

I've never made chutney...But I have eaten it. It should be not quite
as thick as ketchup...Closer to commercial BBQ sauce in thickness. I
hope this helps more than hinders.

Hmmm. Thanks.
--
-Barb, www.jamlady.eboard.com An update on 7/22/04.

Melba's Jammin' wrote:

Cross-posted to rec.food.cooking and rec.food.preserving.

OK, B&G, tomorrow's when I'll truck my Fair entries over to the Fair PTB.
I signed up for a Chunky Fruit Chutney. I've entered my Dried Cherry
Chutney in other years and it's won a couple blue ribbons. Howsomever,
I'm still looking at a half a box of Colorado peaches (Gloria, they are
SO good!) and decided I could use up some in a chutney.

I've got a recipe (old Farmers' Almanac Canning Book) that involves
peaches, onions, garlic, brown sugar, mustard seeds, vinegar, dried
ground ginger, salt, a hot pepper pod. and raisins. I've sort of
followed the recipe. :-/ BTW, I've quartered the recipe. Instead of
the pepper pod, I used a 1/2 tsp of crushed red pepper flakes. Instead
of the ground ginger, I used about 1-1/2 tbsp fresh grated. Golden
raisins. It kinds looks like a lot of mustard seeds, but I'm hanged if
I'm gonna fish any of them out.

Directions are to combine and cook until thickened. How thick? I don't
know much diddly about chutney. How thick is it supposed to be out of
the jar? Am assuming it will thicken some when it's cooled. There's
still some visible liquid in the kettle. Oh, I didn't mention the
dried California aps that I sliced and chucked in there. (Dimitri,
they're awesome -- God loves you and so do I.)

I've got some sitting beside me and I can readily taste the heat (not
too much of it, but definitely there) and the ginger (I forgot to
mention the Ginger Peach Jam (about a 1/2 cup) that I chucked in there,
too. I'm considering some lime juice -- I've got another recipe for a
peach chutney that involves lime juie and candied ginger.

Hey, this stuff isn't half bad. Talk to me about the thickness. It's
got chunks in it - A Good Thing. Hell, talk to be about any of it.
I've a mind to take it off the heat now and let it settle in, reheat it,
and can it tomorrow before I bring it over. Yeah, that's the ticket.
Hopefully, I'll have some of the collective wisdom of y'all.

I'm countin' on yas.


Ketchup with sticky chunks. Have you ever had fig preserves? Chutney
will be like that, but a little runnier.

Didja use regular mustard seeds or dark mustard seeds?

Best regards,
Bob

Melba's Jammin' wrote:

Cross-posted to rec.food.cooking and rec.food.preserving.

OK, B&G, tomorrow's when I'll truck my Fair entries over to the Fair PTB.
I signed up for a Chunky Fruit Chutney. I've entered my Dried Cherry
Chutney in other years and it's won a couple blue ribbons. Howsomever,
I'm still looking at a half a box of Colorado peaches (Gloria, they are
SO good!) and decided I could use up some in a chutney.

I've got a recipe (old Farmers' Almanac Canning Book) that involves
peaches, onions, garlic, brown sugar, mustard seeds, vinegar, dried
ground ginger, salt, a hot pepper pod. and raisins. I've sort of
followed the recipe. :-/ BTW, I've quartered the recipe. Instead of
the pepper pod, I used a 1/2 tsp of crushed red pepper flakes. Instead
of the ground ginger, I used about 1-1/2 tbsp fresh grated. Golden
raisins. It kinds looks like a lot of mustard seeds, but I'm hanged if
I'm gonna fish any of them out.

Directions are to combine and cook until thickened. How thick? I don't
know much diddly about chutney. How thick is it supposed to be out of
the jar? Am assuming it will thicken some when it's cooled. There's
still some visible liquid in the kettle. Oh, I didn't mention the
dried California aps that I sliced and chucked in there. (Dimitri,
they're awesome -- God loves you and so do I.)

I've got some sitting beside me and I can readily taste the heat (not
too much of it, but definitely there) and the ginger (I forgot to
mention the Ginger Peach Jam (about a 1/2 cup) that I chucked in there,
too. I'm considering some lime juice -- I've got another recipe for a
peach chutney that involves lime juie and candied ginger.

Hey, this stuff isn't half bad. Talk to me about the thickness. It's
got chunks in it - A Good Thing. Hell, talk to be about any of it.
I've a mind to take it off the heat now and let it settle in, reheat it,
and can it tomorrow before I bring it over. Yeah, that's the ticket.
Hopefully, I'll have some of the collective wisdom of y'all.

I'm countin' on yas.


Ketchup with sticky chunks. Have you ever had fig preserves? Chutney
will be like that, but a little runnier.

Didja use regular mustard seeds or dark mustard seeds?

Best regards,
Bob

In article , zxcvbob
wrote:

Melba's Jammin' wrote:
(snip)
Hey, this stuff isn't half bad. Talk to me about the thickness.
It's got chunks in it - A Good Thing. Hell, talk to be about any
of it. I've a mind to take it off the heat now and let it settle
in, reheat it, and can it tomorrow before I bring it over. Yeah,
that's the ticket. Hopefully, I'll have some of the collective
wisdom of y'all.

I'm countin' on yas.

Ketchup with sticky chunks. Have you ever had fig preserves? Chutney
will be like that, but a little runnier.

Didja use regular mustard seeds or dark mustard seeds?

Best regards,
Bob

Regular yellow ones. Not sure how sticky my chunks are going to be
(there's not all that much sugar in it). It's off the heat and I'll
finish it tomorrow. Whaddaya think about the lime juice?
--
-Barb, www.jamlady.eboard.com An update on 7/22/04.

In article , zxcvbob
wrote:

Melba's Jammin' wrote:
(snip)
Hey, this stuff isn't half bad. Talk to me about the thickness.
It's got chunks in it - A Good Thing. Hell, talk to be about any
of it. I've a mind to take it off the heat now and let it settle
in, reheat it, and can it tomorrow before I bring it over. Yeah,
that's the ticket. Hopefully, I'll have some of the collective
wisdom of y'all.

I'm countin' on yas.

Ketchup with sticky chunks. Have you ever had fig preserves? Chutney
will be like that, but a little runnier.

Didja use regular mustard seeds or dark mustard seeds?

Best regards,
Bob

Regular yellow ones. Not sure how sticky my chunks are going to be
(there's not all that much sugar in it). It's off the heat and I'll
finish it tomorrow. Whaddaya think about the lime juice?
--
-Barb, www.jamlady.eboard.com An update on 7/22/04.

In article , zxcvbob
wrote:

Melba's Jammin' wrote:
(snip)
Hey, this stuff isn't half bad. Talk to me about the thickness.
It's got chunks in it - A Good Thing. Hell, talk to be about any
of it. I've a mind to take it off the heat now and let it settle
in, reheat it, and can it tomorrow before I bring it over. Yeah,
that's the ticket. Hopefully, I'll have some of the collective
wisdom of y'all.

I'm countin' on yas.

Ketchup with sticky chunks. Have you ever had fig preserves? Chutney
will be like that, but a little runnier.

Didja use regular mustard seeds or dark mustard seeds?

Best regards,
Bob

Regular yellow ones. Not sure how sticky my chunks are going to be
(there's not all that much sugar in it). It's off the heat and I'll
finish it tomorrow. Whaddaya think about the lime juice?
--
-Barb, www.jamlady.eboard.com An update on 7/22/04.

Melba's Jammin' wrote:

Cross-posted to rec.food.cooking and rec.food.preserving.

OK, B&G, tomorrow's when I'll truck my Fair entries over to the Fair PTB.
I signed up for a Chunky Fruit Chutney. I've entered my Dried Cherry
Chutney in other years and it's won a couple blue ribbons. Howsomever,
I'm still looking at a half a box of Colorado peaches (Gloria, they are
SO good!) and decided I could use up some in a chutney.



Glad you were able to score some. It's been a good summer for fruit
on the Western Slope. Peaches and plums have been terrific. We've
had a cooler, wetter summer than usual here. No complaints!

I haven't made peach chutney in years, but it's delicious. Your
recipe sounds like one I've used.

Good luck with all your Fair entries. Keeping everything
crossed for ya!

gloria p

Melba's Jammin' wrote:

Cross-posted to rec.food.cooking and rec.food.preserving.

OK, B&G, tomorrow's when I'll truck my Fair entries over to the Fair PTB.
I signed up for a Chunky Fruit Chutney. I've entered my Dried Cherry
Chutney in other years and it's won a couple blue ribbons. Howsomever,
I'm still looking at a half a box of Colorado peaches (Gloria, they are
SO good!) and decided I could use up some in a chutney.



Glad you were able to score some. It's been a good summer for fruit
on the Western Slope. Peaches and plums have been terrific. We've
had a cooler, wetter summer than usual here. No complaints!

I haven't made peach chutney in years, but it's delicious. Your
recipe sounds like one I've used.

Good luck with all your Fair entries. Keeping everything
crossed for ya!

gloria p

Melba's Jammin' wrote:

In article , zxcvbob
wrote:


Melba's Jammin' wrote:

(snip)

Hey, this stuff isn't half bad. Talk to me about the thickness.
It's got chunks in it - A Good Thing. Hell, talk to be about any
of it. I've a mind to take it off the heat now and let it settle
in, reheat it, and can it tomorrow before I bring it over. Yeah,
that's the ticket. Hopefully, I'll have some of the collective
wisdom of y'all.

I'm countin' on yas.


Ketchup with sticky chunks. Have you ever had fig preserves? Chutney
will be like that, but a little runnier.

Didja use regular mustard seeds or dark mustard seeds?

Best regards,
Bob


Regular yellow ones. Not sure how sticky my chunks are going to be
(there's not all that much sugar in it). It's off the heat and I'll
finish it tomorrow. Whaddaya think about the lime juice?

The only chutney I've had was Major Gray's (mango, I think) and I
thought it was pretty sweet.

Bob

Melba's Jammin' wrote:

In article , zxcvbob
wrote:


Melba's Jammin' wrote:

(snip)

Hey, this stuff isn't half bad. Talk to me about the thickness.
It's got chunks in it - A Good Thing. Hell, talk to be about any
of it. I've a mind to take it off the heat now and let it settle
in, reheat it, and can it tomorrow before I bring it over. Yeah,
that's the ticket. Hopefully, I'll have some of the collective
wisdom of y'all.

I'm countin' on yas.


Ketchup with sticky chunks. Have you ever had fig preserves? Chutney
will be like that, but a little runnier.

Didja use regular mustard seeds or dark mustard seeds?

Best regards,
Bob


Regular yellow ones. Not sure how sticky my chunks are going to be
(there's not all that much sugar in it). It's off the heat and I'll
finish it tomorrow. Whaddaya think about the lime juice?

The only chutney I've had was Major Gray's (mango, I think) and I
thought it was pretty sweet.

Bob

Melba's Jammin' wrote:

In article , zxcvbob
wrote:


Melba's Jammin' wrote:

(snip)

Hey, this stuff isn't half bad. Talk to me about the thickness.
It's got chunks in it - A Good Thing. Hell, talk to be about any
of it. I've a mind to take it off the heat now and let it settle
in, reheat it, and can it tomorrow before I bring it over. Yeah,
that's the ticket. Hopefully, I'll have some of the collective
wisdom of y'all.

I'm countin' on yas.


Ketchup with sticky chunks. Have you ever had fig preserves? Chutney
will be like that, but a little runnier.

Didja use regular mustard seeds or dark mustard seeds?

Best regards,
Bob


Regular yellow ones. Not sure how sticky my chunks are going to be
(there's not all that much sugar in it). It's off the heat and I'll
finish it tomorrow. Whaddaya think about the lime juice?

The only chutney I've had was Major Gray's (mango, I think) and I
thought it was pretty sweet.

Bob