How To Make Tomato Chutney

[bowler8]

You didn't water bath them

[rickvanman]

@AussieHomestead Cheers Glen. The official shelf life is 3 months, but it tends not to stick around that long - although I've opened a jar after 4 months and it was fine.

Not sure if you can get Worcestershire sauce in Australia?

Be interesting to do a side-by-side comparison if you do go for it. Do let me know the results if you do :o)

[STAAR1964]

yum :p

[TheOriginalJoeBloggs]

Rick, what is the shelf life of this recipe ???

[rickvanman]

@TheOriginalJoeBloggs 3 months oficially, but i still have some in the fridge from making this video and its fine

[burly636]

What kind of sugar? Is that raw sugar? I did not get that.

[rickvanman]

@burly636 Ideally, organic demerara sugar should be used. but I used granulated white.

[16carrieanne]

@rickvanman - Great video love the chutney as all my colleagues at lunchtime do too - for a variation I add some chilli pepper to give extra kick also have made it by adding garlic and olives all great with salads, sandwiches and jacket potatoes so I now have 3 kinds of tomato chutney using your basic recipe also like the idea that you don't have to be a purest with the ingredients. Well done and thanks to your recipe I have used up all my glut of tomatoes from the garden.

[rickvanman]

@16carrieanne Nice one! Glad the recipe helped :o)

[16carrieanne]

@rickvanman Thanks for replying much appreciated - Am looking for a good and easy Apple chutney do you have a good and easy make type like the tomato chutney

[islandtraction]

Like the sound of this recipe, much less fussy than many, though am tempted to add just a little of each: raisins, apple and chilli. Incidentally many recipes say you should preserve the chutney for about 3 months before using it. I note you made no such comment. Does that mean the chutney is ready to eat straight away? Maybe the addition of apple and raisins makes the 3 months needed? Your advice appreciated.

[rickvanman]

@islandtraction the recipe I used said it should be used within 3 months - not sure why.

[robbieirish]

I've been considering bottling for a while and was wondering if the procedure that you have demonstrated is safe as I have watched a few other videos (American) on youtube which to advise one to pre boil the jars before putting the food into the jar and then boil once again when sealed. Im hoping your method is good enough as it's much more straight forward.

[rickvanman]

@robbieirish I think there is confusion between 'canning' and simply bottling the product.

I believe 'canning' is a major deal that I know little about. Here I just bottle, but in order to get the jars as clean as possible, I pour boiling water over them prior to filling them. I don't think this method can be considered the same as canning.



[WASDsweden]

I just finished mine, delicious!

[rickvanman]

@WASDsweden  excellent!

[baconsoda]

Hi Rick, I had been looking for a chutney recipe for green tomatoes so, today I used this one and used 2kg of green tomatoes. The result was outstanding, the best chutney I ever made. I added 1tsp dried chilli flakes at the start and they gave a bit of background heat that doesn't overpower the mix.

This is a superb recipe and I'm going to use it to process the other 40+kg of tomatoes I have (lucky me, eh?)

Thanks for posting this, Brendan.

[rickvanman]

@baconsoda Glad it worked out for you :o) love the chilli idea - might have to try that next time. If youre going for the bigger quantities - it's worth holding back on some of the liquid you add - it its too juicy it can take hours to reduce down.

enjoy :o)

[baconsoda]

@rickvanman I am using hard, green tomatoes so there's not as much juice as ripe but it still takes 4 hours to simmer it down. However, I used a pot with a bigger diameter today and it took about 2.5 hours as there was greater surface area for evaporation. Chilli - I added 1 teaspoon to double the quantities i.e. 0.5 teaspoon for the recipe as you posted it. I've done 6kg so far and I'm trying for another 12kg tomorrow...early start!

Best Wishes, Brendan.

[rickvanman]

@baconsoda Thanks for the additional info - good luck with the cooking tomorow!

[HorsehayMad]

I have a garden and fridge full of tomatoes this year so will definitely be trying your recipe. Thanks

[Sheila6325]

MMM Good, BUT...How about a look at your garden!!! It's been a while.

[rickvanman]

@Sheila6325 hi Sheila - yes I keep meaning to make a garden update video - hopefully soon.

[bfenti]

Why not put the recipe in the description of the video?

[TheMusicMark]

That stuff does look really nice!!!

[rickvanman]

@TheMusicMark it is Mark, well worth a go :o)

[cmxcmx]

Looks absolutely delicious! Cheers and thanks for posting this.

[SuperScreamingEagle]

I'm still waiting for a tomatoe. I have 3 tomatoe plants with alot of the yellow flowers, and not one tomatoe. They are not growing for some strange reason.

[MrSmallButBrave]

looking at your hair, i see you've added a little blur on the edges. great greenscreen fx this time! great!

[rickvanman]

@MrSmallButBrave Cheers Sander :o)

[TheRealReasonForDP]

and for those who want to watch their health, use half as much sugar!

[rickvanman]

@TheRealReasonForDP Not sure what that would taste like, will have to try it on the next batch.

[bradspad]

After I watched this video, I went out to tesco and bought the ingredients for the chutney. I did not turn out as well as I thought but it was still really nice, if you know what I mean. Once again great vid and keep up the good work.

[rickvanman]

@bradspad Nice one!  I guess practice makes perfect :o)

[bradspad]

@rickvanman You have got that right buddy :)

[T1g3rZz]

sounds nice rick i wish i could cook :( i want to try it!

[rickvanman]

@JustJoeTV Cheers Joe. It's especially nice when its ice cold from the fridge :o)

[westmids11]

very good imformative video rick looks really delicious well explained mate

like the green screens outstanding video :)

[rickvanman]

@westmids11 thanks Brian, appreciate the vote of confidence :o)

[MicheleMidnight]

ahhhhh...new computer has sound and i can hear you again! sorry i have been missing vids but i have been sound deprived and streaming that felt like dial up! and dang dude...if i ever make it over you are darned well cooking me a meal!

[rickvanman]

@MicheleMidnight Welcome back :o) LOL! will have to clean my chef's apron :o)

[MidwinterSon]

: )

[garryentropy]

cant wait to try it, do you think glasses straight out of a dishwasher would be sterile enough?

[rickvanman]

@garryentropy to be honest, I really don't know. I guess it wouldn't hurt to run some boiling water over then just to be sure.

[WASDsweden]

Looks delicious! I'm gonna see if i can try it.

[rickvanman]

@WASDsweden worth a try :o)

[fetch33]

Do you have to water bath it to make is shelf-stable?

[rickvanman]

@fetch33 This is something I have no knowledge of, sorry.

[TK42138]

Brilliant 'how to'

Always wanted to know how to make this product.

Where did you get your preserving jars?

[rickvanman]

@TK42138 Thanks :o) Asda for the Kilner jar, and Lakeland for the Mason Jar.

[FenderGibsonWashburn]

Looks great Rick! I can't wait to give your recipe a try.

[rickvanman]

@FenderGibsonWashburn Thanks Paul - this is well worth a dabble if you have an excess of toms :o)