Monday 5 July 2021

Chutney

I found this post half written in the draft box.  I know why I didn't post it.  Chutney doesn't need a recipe.  You can make it with whatever fruit or vegetables are on hand, add a few onions, sugar to taste, vinegar to cover, a few spices and let it simmer away till soft and thick.

I am making apricot chutney now and am researching an a spicy asian apricot sauce.  Thanks for the idea Tigger https://tiggerswee-blog.blogspot.com/  .  Below is the chutney recipe I had originally written.  I think it was superior as I note, though cannot remember.   The recipe uses wine, red or white, which I often use now.  I halve the vinegar and top up with wine.  It's makes a lighter sauce.

Chutney is something I make at anytime of the year but we are out of chutney and I thought I would follow an actual recipe and make something superior.  This a recipe from a greek magazine. An exotic  recipe for them.  It uses leeks and onions and also wine as well as vinegar. 

 Chutney is not a greek thing.  I describe mine as a sweet and sour sauce.  They rarely have a taste to see what its all about.  City dwellers are of course more adventurous.  Rustics prefer classic, traditional, downhome, what they know and love.  They prefer lashings of strong garlicky tzatziki  with their roast goat.

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Onion Chutney

1 kilo onions – chopped small

½ kilo leeks – chopped small

Put these in a big saucepan


Add

1 cup small black raisins

½ kilo brown sugar

½ litre white wine

½ litre vinegar

Freshly grated nutmeg

2 tsps fresh grated ginger

½ tsp chilli powder

Juice and zest of one orange

Simmer for one hour.  Stir till the sugar has dissolved.

When it has thickened a little put into sterilized jars.

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Word of the Day -

Flaneur -    idler, dawdler

borrowed directly from the french.  Meaning to stroll, to saunter

lâneur “idler; dawdler; loafer” is borrowed directly from French flâneur, an agent noun of the verb flâner “to stroll, saunter aimlessly; lounge.” The ultimate origin of French flâner is obscure. In 19th-century France, the flâneur was a figure for a type of wealthy, foppish man-about-town who leisurely wandered the boulevards of Paris and lounged at its cafés. In the early 1900s, German literary critic Walter Benjamin, inspired in great part by the writing of Charles Baudelaire, helped develop the flâneur into a symbol of the modern artist and writer, at once immersed in and alienated by the hustle and bustle of urban life. English borrowed another noun from French to describe the disposition of the flâneur: flânerie “idleness, dawdling.” Flâneur entered English in the mid-1800s.

18 comments:

  1. They would make great Christmas presents. Did someone mention Christmas?😊

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    Replies
    1. No Dave No. Not unless you live downunder with the kiwis and koalas. They are currently doing xmas in July.
      Actually I do give away some chuteny and pickled onions every year but I'm not making them now in this damn July heat. This is small batch stuff, for me!!

      Delete
  2. How did you happen on 'flaneur'? F's making chutney and bottled apricots this week inspired by your productiveness. Our apricot sauce recipe came from thespruceeats.com

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    Replies
    1. Thesaurus com used to do a word a day and as I use that site all the time I often came across interesting words. I think they still have it but its further down the page and I dont notice it so much.
      Great minds thin alike. I used Spruce eats too! I often do . They have easy to follow recipes.

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  3. I am just back from a local church flower fair and have bought some homemade chilli jam. Can't wait to try it.

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    Replies
    1. Must be similar to the asian sauce. I've thought of making it. Have to have a wee google me thinks

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  4. I am writing this recipe down ~ it sounds really fabulous! Have you posted a recipe for pastitsio? I have to make enough for 35~50 people in a few weeks!

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    Replies
    1. It was a good recipe. I usually just improvise. I don't know if I've posted a pastitsio recipe. I'll check
      35-50 people. That's a lot of pastitsio!

      Delete
  5. Your recipe sounds good, the last chutney I made was plum, as we had so many on the tree to use up, I used my Mums recipe.

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    Replies
    1. That's the what I do. Make chutney with surplus fruit. It's always good

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  6. We too have not grown up with chutney
    I have made some in the past for use with cold meats during summer but hardly got used.
    It does sound nice with the wine
    I don’t mind it and have bought small jars for just me. Not worth all that work otherwise

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    Replies
    1. Mine doesn't get used much either. I forget it . K doesn't particularly like it. Now and again I discover a jar and slather it on everything

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  7. My attempts at Chutney have mostly been failures. Thank goodness my supermarket now sells Branston Pickle in a squeezy bottle, called 'Burger Relish' (I think). No need for further failures.

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    Replies
    1. My greek son in law lives Branston pickle. Now and again we find it here. Not in a squeezy bottle though

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  8. I've never made chutney but must give it a try sometime! I buy a delicious sweet chilli one that I love with cheese.

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    Replies
    1. That's what I want to make next. A sweet chilli chutney . I've found a BBC recipe. It's on the list

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  9. Now I want a cheese and chutney sandwich! :)

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