Porridge, I’ll a photo shortly.
Stella, I haven’t tasted a French chutney that tasted like one, ever. No wonder it’s in the jam section.
2 Likes
I would love to find a copy of that… Is it this one: The Women’s Institute book of preserves and pickles
We make Green Tomato Chutney every year, keep enough for ourselves and give the rest away. The French that have had it love it, so much so that many of them have it solo, without ham or cheese, and will finish a jar in one sitting.
I do not know how to add a link.
I think mines newer , it doesn’t have salting in it,. I’ll try to post a photo of it, author is Carol Tennant.
there isn’t any vinegar so it won’t taste the same/similar.
there’s another lovely recipe called Confiture d’orange… which has oranges, raisins and chopped walnuts as its main ingredients and no alcohol (how sad) 
and a very simple Marmelade de tomates vertes, with lemon juice and sugar.
There are second hand copies available online, certainly in the UK. OH has used an Irish website in the past, to get round problems with French customs.
Here you are, @Porridge. I hope you can expand the picture enough to make it legible.
2 Likes
Thank you, @Jennifer11 , that’s very kind.
No problem, please let us know how you get on. 
1 Like
By the way, which apples are you planning to use, Porridge? The only ones I’ve come across that seem to be near to English cooking apples are Canada, but maybe people here know of other varieties.
There used to be an apple lady on the market. I haven’t seen her for a while, but if now is apple season, she may be back.
Plan B, which I’m admitting to no-one, is using SuperU compote
Sneaky, I hadn’t thought of that, lol. I’ll be interested to hear if it works.
Having gone back to the beginning of the thread… I applaud your idea of introducing your neighbours to “English delicacies”. 
As a rule, my neighbours love my offerings… 
However, some years ago I made the mistake of allowing a neighbour to “taste” a newly made jar… albeit it had cooled, but …. aaaargh…. I had no idea she would take a large teaspoonful… aaaargh.
She almost blew the top of her head off…
I suggest you allow whatever chutney to “mature/soften” for a few weeks/months.
1 Like
If you have an idea of what you’d like to make, if it’s in my book, I’ll happily photo recipe same as Jennifer.
I made some this year for the first time as we had loads of green toms which were never going to ripen. Haven’t tried it yet as it’s best to let it stew for a couple of months first I’m told.
1 Like
We planted a Bramley in our orchard and it did well , but smaller apples this year.
1 Like
I used to make loads of jam,chutneys, pickled eggs etc but not for a long time now as being alone, they would not get used, the french side of the family are not keen and my son makes lot of jam when its strawberry season. If I want some, LeClerc usually have a good selection of Sharwoods produce as does Carrefour. I bought some apple chutney back from Pigeon Forge (Dollywood) and have just opened it, very nice it is too!
Does anyone ever use a Mouli grater any more ? They’re really hard work 
2 Likes