Chilli jam or chutney

[Don Fry]

I have just made, from donated materials, a sweet, tart, and hot concoction.

Ingredients, quince, fresh hot chilli peppers, cider vinegar, sugar. Chopped up. Boiled. Add sugar, and set as a jam.

But what to name it. I am enclined to call it quince and chilli jam ( posh, configure de coings et piments). Beloved, a non cook in this area, says it's a chutney, due to the presence of vinegar, hence quince and chilli chutney.

I am showing a OCD trait, but to me is as central to soul as discussions regarding the differences between DSMX and DSM2.

Thoughts? Consult Swmbo's, and beloved's

[Steve McIntosh]

I immediately thought chutney. Mmmmmmmmmmm chutney. Put the same question to SWMBO she determined it depends on the size of the cut. If its coarsely chopped its a chutney. If its finely chopped its a relish(just to add a third option). But its definitely NOT a jam(vinegar in it)

[Don Fry]

Thank you. Never thought of a relish, my working class background didn't have that word in childhood. It is fine chop, food processor. Chopping 250 gram of hot chilli is too dangerous.

[McG 6969]

Hi Don,

I used to prepare some of those 'goodies' some time ago. I used different recipes from Louisana's creole grand'mums, from Indonesia including sweet soya sauce and from ex-Belgian Congo with manioc roots and whisky...

In fact they had just chillies (mostly the 'heavy' Scottish Bonnet) as common ingredient and looked all 'devil's reddish'.

I finished to stop searching names for them and called them all > 'HOT STUFF'...

... but indeed 'relish' is sounding very educated...

Cheers

Chris

[Old Geezer]

Checked with mine own dearly beloved ( fed teachers and pupils in a girls' private school for years and holidaymakers by The Cob in Lyme Regis before that ) - agrees, has to be a chutney.

How much chilli - ? Equivalent to 5% or 20% Nitro?

[Don Fry]

CHILLI AND QUINCE JAM (RELISH)

200 g hot chilli

400 ml cider vinegar

1 kg ordinary sugar

600 g Peeled and cored quince

Put vinegar in pan. Fine chop the quince, one at a time, in a food processor, and immediately put in the vinegar, to prevent browning. Bring to simmer for 20 minutes. Add sugar, and return to boil. Fine chop chilli in food processor, add to pan.

Boil to a set. Took about 10 to 15 minutes to get a set. Take care, this one sticks near set temperature, so a stir every minute or so is good.

Quince is a high pectin fruit. Replace with Bramley?

it would please and challenge a Jalfeezi eater. Nice with bacon sarni perhaps. Mixed with soy, a dipping sauce.

[Don Fry]

PS. The chilli are about 5 mm by 80mm. I don't do growing.

Initial taste is sweet, then tart, then the heat cuts in. You get an "oh God' at this point, but it does not go to the full shove a bog roll in the fridge point.

[Frank Skilbeck]

You've answered your own question, if it goes on buttered toast it's jam, bacon or cheese sarnies and it's a chutney or relish

Sounds tasty.

I made a batch of qunice and ginger jam last year, very tasty.

Edited By Frank Skilbeck on 18/10/2019 18:35:59

[cymaz]

Don

try quincessential

[Don Fry]

Try a marmalade of strawberry, saville orange, and fish sauce. That goes on toast. Or duck. Or mackerel.

But in fairness, on toast, you have got to like this combination. But the Romans liked fish sauce with everything.

Got a recipe for the Quince and Ginger, got a bucket full of quince?

[Don Fry]

Cymas, respect.

[Former Member]

[This posting has been removed]

[kevin b]

Posted by Tom Sharp 2 on 18/10/2019 19:41:04:

Good grief a lot of flyers must be suffering Cabin Fever with all this rain.

Yup.

Can we have an emoji with an umbrella please mods ?

(anybody got a good recipe for ginger nuts ?)

Edited By kevin b on 18/10/2019 19:50:03

[cymaz]

Posted by Tom Sharp 2 on 18/10/2019 19:41:04:

Good grief a lot of flyers must be suffering Cabin Fever with all this rain.

[Don Fry]

I went flying this morning. I have no idea if it went on DSMX. or DSM2. Didn't crash though.