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Mixed veg chutney

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6 replies [Last post]
Joined: 2009-08-07

On the old site I put my recipe for mixed veg chutney that uses up the veg that isn't fit for storing. If anyone is interested I will try to dig it out. Mind you I will need it soon myself as Autumn approaches.

Joined: 2009-08-07
Yes! Please Find

Chutney is delish, hope you can find it.


Joined: 2009-08-07
Mixed Veg chutney

I am still looking.

(o | o)


Joined: 2009-08-10
Chutney Recipe

I never could work out difference betwix pickle and chutney.
This recipe is as old as Methusila, that's almost as old as me, chutneys and pickle came about because in days gone by before freezers etc. the only way to keep vegetables or fruit was to store them either in clamps or boxes in frost free place. The material unfit for storage was turned into chutneys or pickles as it wouln't keep. So the recipes are not set in stone but just what was at hand on that day.

8 oz of each vegetable you are going to use.
8 oz any fruit also you are going to use.
8 oz dried fruit e.g. currants,raisens, sultanas.
add all weights of combined fruit vegetables and dried fruit together and for every 16oz use 1/4 pint of malt(brown) vinegar.
8 oz sugar
1/2 oz teaspoon ground ginger
1/2 oz mustard powder
1/2 teaspoon Tumeric powder
1/2 teaspoon ground pepper
1/2 teaspoon salt
1 level teaspoon ground cloves
4 dried peppers (cut up)

Put dried fruit into a bowl and cover with some of the vinegar and leave overnight.
Peel all fruit and vegetables and cut into small pieces.
Put vegetables, fruit and dried fruit into big pan(I use a preserving pan that is made for the purpose) with vinegar, keeping a little of the vinugar to mix up all the spices and add this to the pan and bring to the boil.
Boil on a rolling boil(this is when you cannot stir the boil out) for 30-45 minutes then add the sugar.
Boil for a further 10-15 minutes.
Remove from the heat and allow to cool then pour into warm glass jars. If you are at all worried about the mixture being to hot for the glass put a stainless steel spoon in the jar prior to pouring. This works with any hot liquid.
When cool put lids and labels on and store for at least 8 weeks. This will give the spices chance to work their magic.
I never eat any pickle/chutney till it is at least 6 months old. In fact I am just on last jar of orange and apricot that I made in August 2005.
This recipe didn't come from any book just a chutney/pickle I make every year. This means every year it is different.

Posted by: sussexman (IP Logged)
Date: November 12, 2008 05:33PM

Joined: 2009-08-07
Moderators are really Saints in disguise.

I take back all the rather unpleasant things I might have said about the administrators of this site. You have found my Mixed Veg Chutney recipe. Where was it? As today is the 1st day of Autumn I can start with the chutney making in ernest. I also am staring the pickled onions and yes even more pickled eggs. My local store was doing a dozen eggs for 40 pence(that's about 65 cents) so I bought 3 dozen. Now to boil, shell and pickle them. I must be mad.
Thanks again Moderator

Joined: 2009-08-07
Pickled Eggs, A Staple!

Go for it Colin, enjoy the madness!

I occasionally have a knack for throwing together recipes.
I can never remember what I did ... which is the truer madness!
So I write them down now.

(I'm saving your recipe to the computer THIS time for sure.)

chutney recipe

Why does the recipe state 1/2 oz teaspoon and 1/2 teaspoon? what is a 1/2 oz teaspoon? Also, after you say use 1/4 pint vinegar for each 16oz fruit/veg combination, it lists the sugar and spices...do you mean the same, add that much for each 16oz? When you say dried peppers do you mean chilli peppers?

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