Garlic chutney

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Garlic chutney
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otatop

Joined: 01 Jun 2005
Posts: 1425
Location: North London

Posted: Tue Jul 10, 12 5:15 pm Post subject: Garlic chutney
Does anyone have a good recipe for garlic chutney?

Bungo

Joined: 21 Dec 2011
Posts: 354
Location: Wye Valley

Posted: Tue Jul 10, 12 5:53 pm Post subject:
https://www.indianvegetariankitchen.com/2009/03/spicy-garlic-chutney.html This looks nice , I have just harvested our garlic , so might have ago at this recipe this weekend

gz

Joined: 23 Jan 2009
Posts: 8933
Location: Ayrshire, Scotland

Posted: Tue Jul 10, 12 6:44 pm Post subject:
Someone posted a Rhubarb and Garlic recipe- it is very good- is it in the Recipes bit?

sgt.colon

Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.

Posted: Wed Jul 11, 12 8:47 am Post subject:

gz wrote:

Someone posted a Rhubarb and Garlic recipe- it is very good- is it in the Recipes bit?

I've just found that one GZ. I'll give it a go this weekend.

otatop

Joined: 01 Jun 2005
Posts: 1425
Location: North London

Posted: Wed Jul 11, 12 10:34 am Post subject:

Bungo wrote:

https://www.indianvegetariankitchen.com/2009/03/spicy-garlic-chutney.html

This looks nice , I have just harvested our garlic , so might have ago at this recipe this weekend

Thanks Bungo. I saw this when I was searching for an Asian chutney yesterday but didn't go with it because I was unsure whether a pod was a bulb or a clove. What do you think? And would you think that 'tamper' means crush? I'd like to try it.

otatop

Joined: 01 Jun 2005
Posts: 1425
Location: North London

Posted: Wed Jul 11, 12 10:36 am Post subject:

sgt.colon wrote:

gz wrote:

Someone posted a Rhubarb and Garlic recipe- it is very good- is it in the Recipes bit?

I've just found that one GZ. I'll give it a go this weekend.

Thanks GZ - looks good. I'll give it a go too.

Pilsbury

Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex

Posted: Wed Jul 11, 12 11:00 am Post subject:

otatop wrote:

Bungo wrote:

https://www.indianvegetariankitchen.com/2009/03/spicy-garlic-chutney.html

This looks nice , I have just harvested our garlic , so might have ago at this recipe this weekend

I would say a pod is a bulb if there Is 7 chilies in the mix, and to temper the mustard seeds put them In a small pan and heat with a lid shaking the pan, you will hear them start popping like popcorn and its then you take it off the heat, leave the lid on for a min as they cool down or they will pop out the pan and all over the place.
I temper in a dry pan but you can do it in a tea spoon of oil.

otatop

Joined: 01 Jun 2005
Posts: 1425
Location: North London

Posted: Wed Jul 11, 12 11:43 am Post subject:
Ah - for tamper read temper. How stupid of me. Thanks Pilsbury.

Bungo

Joined: 21 Dec 2011
Posts: 354
Location: Wye Valley

Posted: Wed Jul 11, 12 2:44 pm Post subject:
Hmmmm! I would think in this recipe, a pod is a clove , 12 bulbs seems a bit excessive, and it would seem in balance with 1 tomato and onion. Indians often make fresh chutneys that are eaten immediately, rather than to store. I shall try it with 12 cloves to start with, and maybe with only 5 chillies

otatop

Joined: 01 Jun 2005
Posts: 1425
Location: North London

Posted: Wed Jul 11, 12 3:09 pm Post subject:

Bungo wrote:

Hmmmm! I would think in this recipe, a pod is a clove , 12 bulbs seems a bit excessive, and it would seem in balance with 1 tomato and onion.
Indians often make fresh chutneys that are eaten immediately, rather than to store.
I shall try it with 12 cloves to start with, and maybe with only 5 chillies

Yes, I think you're right re proportions. And I was pondering the fresh v storeable. I have a massive crop of garlic owing to a marvellous Downsizer bulk buy last year so I can play around with both. Please let us know how you get on.
Yesterday I did Gnasher's pickled garlic from the database. It looks and smells good - and cheered me during the cricket commentary.

Bungo

Joined: 21 Dec 2011
Posts: 354
Location: Wye Valley

Posted: Wed Jul 11, 12 3:11 pm Post subject:
I think fresh for this one.

Pilsbury

Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex

Posted: Wed Jul 11, 12 3:18 pm Post subject:
Having re read it I guess it does look like a recipe for just a bowl of chutney to eat with a meal rather than one to jar and store so I guess it would be cloves, it really was the 7 chilies that threw me but it does say spicy chutney I guess ....

Bungo

Joined: 21 Dec 2011
Posts: 354
Location: Wye Valley

Posted: Wed Jul 11, 12 3:22 pm Post subject:
When a pukka Indian recipe says spicy, they are not kidding

otatop

Joined: 01 Jun 2005
Posts: 1425
Location: North London

Posted: Wed Jul 11, 12 3:25 pm Post subject: Spiced carrot and garlic chutney

For my next trick I'm going to have a go at this Sophie Grigson recipe. (I haven't worked out how to do the 'linky' thing). I'll report back.

Ingredients
1.8 kg carrots - grated
110 g ginger, peeled and finely chopped
1 litres cider vinegar
8 dried chillies
2 tbsp coarsely crushed coriander seeds
4 cinnamon sticks
2 star anise
60 g coarse sea salt
3 heads garlic, cloves separated and peeled
500 ml water
1.5 kg granulated sugar
Method
1. In a large bowl, mix together the grated carrot, ginger, cider vinegar, chillies, coriander seeds, cinnamon sticks, star anise and salt.
2. Cover the bowl with a clean tea-towel and set aside to marinate for 24 hours.
3. Pour the marinated carrot mixture into a large preserving pan. Add the garlic cloves and the water.
4. Bring to the boil, then reduce the heat and simmer for 10 minutes.
5. Stir in the sugar, bring back to the boil and boil hard for 45 minutes until the mixture becomes thick and jammy.
6. Take off the heat and ladle at once into hot sterilized jars with tightly fitting lids. Cover and set aside until serving.

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Thu Jul 12, 12 6:34 am Post subject:
Gosh, that sounds quite interesting! Might have to try it when I harvest.

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