#GreenChilliPickle pt 12

9 jars of gloriously spicy chutney
And half a wee one to go in the fridge as a taster

I like to leave the out and turn them daily for a week.. no idea why, just
Leave in a cool dark cupboard.. 3 months.. but it keeps I’m still using last years and its fine

#GreenChilliPickle pt11

Bottling.. i use mostly reused jars, no bigger than 500 ml

Sterilised and hot jars and lids.( use tongs for the lids, tea towel for the jars) pickle still piping hot, spoon mix into jars, try to ensure there’s no air bubbles and fill right to the top, tighten the lids.. as they cool the lids should pop in making a good seal

Batch 1 I filled 4 jars.. but left some to make some mixed jars at the end
Batch2 3 jars
Mixed batches 2 jars
Leave to cool

#GreenChilliPickle pt10
seriously though, stoping the cooking process half way through is a great way of adding to the layers of flavour in any spicy dish or stew

I’m now slowly warming up both batches.. they both, but esp the apple and bean one needs a bit more cooking

The veg and pear batch is now ready, i added 2 more spoons of sugar. Its incredibly zingy

The apple and bean one is taking much longer to mush(whoops.. it wasn’t on the heat)

#GreenChilliPickle pt9

To sterilise jars, wash the jars and lids in warm, soapy water, rinse well (again in warm water), then dry them thoroughly with a clean tea cloth, place them on a baking tray and pop them in a medium oven, gas mark 4, 350°F (180°C) for a minimum of 5 minutes. Add their contents while they are still hot.

*from this lovely looking Delia recipe https://www.deliaonline.com/recipes/international/european/british/spiced-damson-chutney

This would work with any fruit I might try it next

#GreenChilliPickle pt9

To sterilise jars, wash the jars and lids in warm, soapy water, rinse well (again in warm water), then dry them thoroughly with a clean tea cloth, place them on a baking tray and pop them in a medium oven, gas mark 4, 350°F (180°C) for a minimum of 5 minutes. Add their contents while they are still hot.

*from this lovely looking Delia recipe https://www.deliaonline.com/recipes/international/european/british/spiced-damson-chutney

This would work with any fruit I might try it next

#GreenChilliPickle pt 8.. i didnt say it was quick!

Ok. 2 pots gently simmering

Keep stirring so it doesnt stick

What we’re looking for is the veg to be cooked and soft, but still keeping their shape, while the fruit mushes down to a sauce

My 2 batches look vey different. It will probably take 30 minutes

However.. for me… after about 20 mins.. I’m going to turn the heat off and cover them up.. too much wine consumed for bottling now

#GreenChilliPickle pt 8

Both pots now on and veg softening. On a lowish heat.. cook and soften

Same technique for both now
Add chilli oil mix to both batches stir well
Add fresh chillis, stir well

Next add fruit.. for me, pears in batch 1, apples in batch 2 stir well
Throw. in the squeezed lemons I,m also using cinnamon sticks and bay leaves keep stiring

Add sugar.. 1 spoon in each for me.. I like it sour

Add vinegar.. enough to make wet, but not drown. 600 ml for me

#GreenChilliPickle pt 7
I should have used more onions!
As I’m making 2 batches. I’m separating the onion/ spice mix into 2 pots.. in one add the long cook veg.and stir well.. more oil (rapeseed) will be needed

Rinse and drain short cook veg ( beans )

Keep stirring batch 1.. coat in spices and start cooking mine needs more oil

Trim and destalk fresh chillis.. I’m using kitchen scissors probably about 60 small hot ones here
Chop roughly.. wash hands

#GreenChilliPickle pt7

The veg
Rinse and drain the onions, sauté in oil in a big pan soft and golden not brown and crispy.. I use olive oil on a low heat
Rinse and drain the long cook veg

Start prepping the fruit (apples and pears).. roughly chop and core, place in a bowl and cover in lemon juice x5.. save the juiced lemons

When onions are soft, add 1 spoon turmeric, 1 sp tandoori powder or similar.. fry off the powdered spice. Then add whole spices.. mix well

#GreenChilliPickle pt6

#spices
The flaked chilli / oil mix has soaked up most of the oil now

Whole spice's.. dessert spoons

Black peppercorns
Fennel seed
Coriander seed
Black mustard seed x2 spoons
Spice mix with a lot of cumin x2 seeds
A few cloves

6 or7 Spoons of a good mix will do.. or what ever you like

Roughy pound in a pestle and mortar.. or sturdy bag and rolling pin… not to fine, still grainy, not a powder

Toast the seeds in a heavy pan .. no oil