Comments on: Doug’s Apple and Habanero Chutney http://blog.chilliupnorth.co.uk/chilli-recipes/doug%e2%80%99s-apple-and-habanero-chutney/ Spicing Up Your Life Sun, 22 Jan 2012 15:19:45 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Kaz http://blog.chilliupnorth.co.uk/chilli-recipes/doug%e2%80%99s-apple-and-habanero-chutney/comment-page-1/#comment-1237 Kaz Thu, 10 Mar 2011 11:07:29 +0000 http://blog.chilliupnorth.co.uk/?p=701#comment-1237 That sounds like a fab recipe, thanks for sharing it. I will definitely give this one a go (and add a bit of booze at the end too haha). One question, how many jars (and what size) does this recipe accommodate? Thanks. Kaz That sounds like a fab recipe, thanks for sharing it. I will definitely give this one a go (and add a bit of booze at the end too haha).

One question, how many jars (and what size) does this recipe accommodate?

Thanks.
Kaz

]]> By: Shannon http://blog.chilliupnorth.co.uk/chilli-recipes/doug%e2%80%99s-apple-and-habanero-chutney/comment-page-1/#comment-254 Shannon Sun, 07 Mar 2010 18:01:11 +0000 http://blog.chilliupnorth.co.uk/?p=701#comment-254 This is the reason I read blog.chilliupnorth.co.uk. Love the post. This is the reason I read blog.chilliupnorth.co.uk. Love the post.

]]> By: Doug http://blog.chilliupnorth.co.uk/chilli-recipes/doug%e2%80%99s-apple-and-habanero-chutney/comment-page-1/#comment-190 Doug Wed, 23 Dec 2009 13:48:25 +0000 http://blog.chilliupnorth.co.uk/?p=701#comment-190 I've just tried repeating this recipe and I've added a lemon - so far it tastes incredible with the extra citrus edge. Grate the zest off the lemon and add that to the mash at step 3. Then dice the entire lemon (topped and tailed), rind and all, no larger than 1cm cubes. Make sure you lemon is fresh and not a bit old and hard as it stays a bit too chewy. Stick this in the mash at step 3 too. Simmering for 1 hour makes the rind lovely and sweet. On another note, comparing my fresh batch with a batch I've had stored for a couple of months, I notice that the heat is much more mellow in the aged batch. It would appear that the chutney mellows nicely with age. I’ve just tried repeating this recipe and I’ve added a lemon – so far it tastes incredible with the extra citrus edge.

Grate the zest off the lemon and add that to the mash at step 3. Then dice the entire lemon (topped and tailed), rind and all, no larger than 1cm cubes. Make sure you lemon is fresh and not a bit old and hard as it stays a bit too chewy. Stick this in the mash at step 3 too. Simmering for 1 hour makes the rind lovely and sweet.

On another note, comparing my fresh batch with a batch I’ve had stored for a couple of months, I notice that the heat is much more mellow in the aged batch. It would appear that the chutney mellows nicely with age.

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