Adapt Mango Chutney Recipe for Tomato/Pear Combo?

12 years ago

Hi everyone!

As usual, I have a an old family favorite that I would like to try to can safely. I reviewed the NCHFP guidelines, and I think that the mango chutney recipe is really close to my original, if I modify in a few ways:

substitute 50/50 mix of tomatoes and pears for the mango

substitute cinnamon sticks (during cooking) and mustard seeds for the chili powder

omit the garlic

substitute 1/2C of onion for 1/2C chopped hot chiles

I am most concerned about the addition of the chiles, safely. Any suggestions you have would be great! maybe it's too dangerous and I need to just use cayenne?

Thanks as always for your vast expertise and willingness to share it!

Best,

Heather

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Comments (7)

digdirt2
12 years ago
I guess you ruled out the Tomato-Apple Chutney recipe for some reason?

Much less substitutions for it, just switch the pears for the apples. It already includes the onions and you can sub the hot peppers for the sweet peppers in whole or part as long as the total stays the same. Dried spice substitutions are no problem.

Did I miss anything?

Dave
grlsixx
Original Author
12 years ago
I looked at the tomato apple recipe, but it doesn't have fresh ginger and has bell peppers which aren't in my original recipe. Could I use the tomato apple recipe and sub more onions for some of the bell peppers? I would like to add some hot chiles, but not a full cup (1C bell peppers in recipe)! Then, what about the fresh ginger? Can I safely add that in? I really think fresh ginger instead of ground is critical to the end product.

I usually make this chutney and keep refrigerated. Do you think freezing would be a better option than canning?
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Carol, Re your peach example. You are talking about mixing the leftover peaches in with the next batch then canning all together right? NOT taking the leftover full jar from the fridge and just processing with the next batch. NOT going from fridge straight to canner, rather go from fridge to mix with the new stuff to canner. Going down in size... for gifts or something, is ok then? It's only up that may cause problems. I do hate to waste as well. For the dilly beans, I put the parts I cut to make them fit in the jar in a seperate jar. It doesn't look nearly as pretty, but I think it will pickle fine and taste the same, you'll just have to pick them out with a fork. =0) Teenage boys do not seem to mind things like that! *LOL* When you are canning, does it seem like you are making an awful lot of stuff and there's no way you're going to use it up in the next year? Like right now I have 6-7 jars of 5 different kinds of jam and while making them didn't seem like a lot, looking at them all in one place does. Then when I consider that those are only the strawberry recipes..... Do ya'll keep a notebook or something that tells you how much of what you canned this year, so you can make adjustments next year? I'm thinking I want some kind of way to keep track of that. Maybe with the recipe or page number on it. The books I already have are the Big Ball Book, the Blue Ball Book, Small Batch preserving (NOT exactally what I thought it was) and Blue Ribbon Preserves. Then there are the recipies copied from here. =0) Right now, any that I look for online, I'm running against the basic recipes in those books to see if there is a great difference in acid (Does the TYPE matter? Vinegar vs: Lemon or Lime juice?) or amounts of fresh products. I'm kind of using this year as my "learning year". As in I'm not going to get too upset over something that doesn't work for us, and I'm trying lots of new stuff.... like chutney. =0) Learning things like yes, you DO want to take the seeds out of the peppers if you like your tonsils, even if the recipe does not specify. Peppers get hotter the longer they are in, and Chutney taste terrible if you forget to add the sugar. And I did not make nearly enough Strawberry Lemonade. Anyhow, thank you for your answers and taking the time out of your day. =0) It's a little frustrating to hear "I don't know" from my mom, and what I know to be unsafe things from the other ladies I asked about it. And since I only know a little, it's kinda scary. Can I ask about a specific recipe or should I do another post? The recipe is Strawberry Lemonade. It calls for half fruit (6c hulled, which turns out to be about 4c pureed), half lemon juice (4c), and half sugar (6c). It it canned in pints, and I'd like to do quarts. I'd also like to change the lemon juice to lime juice.... and maybe decrease the sugar by a cup or two. You heat it to 190 degrees, then put in pint jars and BWB for 15 minutes. (Pg 192 in the Big Ball Book) I'm thinking that there shouldn't be a problem with changing the lemon and lime juice as they would both serve as the acid, and I'm not looking to change the amounts. Other than sweetening, not sure what the "preserving" quality of the sugar is. And of course going from pints to quarts. Thanks again. Mil
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digdirt2
12 years ago
If you freeze it you can use any recipe you wish. Only the canning becomes difficult when it comes to substitutions.

If you can it you can only sub like for like - peppers for peppers but not onions for peppers. So no, you cannot increase the onions.

However you can always leave low-acid ingredients out. For example you can use your hot peppers for part of the sweet peppers - however much you want as long as it doesn't exceed the 1 cup in the recipe - and leave the rest of the sweet peppers out since they aren't required.

The fresh ginger may pose an issue since fresh can change the pH while dry herbs/spices do not. I seldom use fresh ginger so I can't be sure of its effect or even how much you would use? I'd stick with the dry called for in the recipe or perhaps others here more familiar with fresh ginger can advise on it.

Dave
grlsixx
Original Author
12 years ago
Appreciate the feedback Dave. I will see if anyone has ideas on the ginger. Otherwise, will try freezing my original recipe.
readinglady
12 years ago
I'm assuming you're not using ginger in large amounts, as it can be overwhelming, especially after the chutney sits on the shelf a while.

Personally, while ginger is low-acid, in small amounts (say julienne slivers) I think it would be OK. Chutney is normally long-cooked and it would be pretty thoroughly infused with vinegar by the end of the time.

Two other options - Slice the ginger into quarter-size circles (whatever amount you desire) and place it in a bouquet garni bag during cooking then remove. All the ginger flavor without the risk.

Or gently heat and infuse some ginger in your vinegar. Use the ginger vinegar for the chutney. I store my peeled ginger chunks in sherry. I can always add the ginger-infused sherry to stir-fries. The point is there's more than one way to add the flavor of fresh ginger while avoiding risk.

Actually, unless it's crystallized ginger, I'm not personally wild about ginger bits in the chutney. I'd rather the flavor without the chunks. But crystallized ginger is less risk-prone because the moisture has been supplanted by a sugar solution. Add the vinegar to that and I don't foresee a problem.

So you do have options.

Carol
grlsixx
Original Author
12 years ago
Carol- Thanks for the great ideas on getting the ginger flavor without the risk. I really like the idea of infusing the vinegar with ginger!

Dave- I have decided to follow your suggestion to use the Tomato-Apple recipe, subbing some hot peppers for the bell pepper and just infuse the vinegar with ginger.

I bet that noone will notice it's not *exactly* our favorite family recipe! If they do, I will just shrug my shoulders and say that I don't have my Oma's touch. She could work magic in the kitchen! I still can't replicate her yeast rolls, and I have been trying for 15 years, with her instruction in the kitchen!

Thanks again to you both for taking the time to answer my questions!
boeremeisie
12 years ago
I put up this tomato chutney recipe, often substitute bartlet pears for the apple and ripe tomatoes for the green ones. Recipe includes ginger and peppers, I modify peppers depending on what I can get at the market. This is really tasty on burgers, with sausages and in omelets (of over scrambled eggs, too).

Gayla's Definitive Green Tomato Chutney

http://www.yougrowgirl.com/2010/08/06/canning-tomatoes-3-recipes/

Here is a link that might be useful: You Grow Girl

Adapt Mango Chutney Recipe for Tomato/Pear Combo?

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grlsixx
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Adapt Mango Chutney Recipe for Tomato/Pear Combo?

Comments (7)

digdirt2

grlsixxOriginal Author

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digdirt2

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readinglady

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boeremeisie

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grlsixx
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