Glutney

Since I still haven’t worked my way through all the apples I brought back from Herefordshire (despite continuing to bottle them), on Monday night I decided to make apple and pie-melon chutney. You will notice that I have now decided to use the Australian name for my Curcurbita ficifolia. This is because (1) I never have any intention of making Sharks fin melon soup and (2) the name ‘pie-melon’ is just so much nicer*. In addition, since narf gave me some great links (see her comment with this post), I’ve decided I’d like to carry on the long Australian tradition.

My pie melon... is it ripe?

My pie melon… is it ripe?

Actually, there seems to be some debate about the actual species that constitutes ‘pie melon’: in some places these are Curcurbita ficifolia, like mine, but elsewhere the name refers to Citrullus lanatus var. citroides (a sort of ancestral water melon with red seeds and also known as citron melon). In both cases, the fruit is pretty bland and I think can be used for similar purposes, hence the confusion. It appears that Citrullus lanatus may have softer more glutinous flesh, whilst Curcurbita ficifolia has tougher flesh with fibres. Both seem to store well and there is some suggestion that they ripen in storage, so I will definitely be keeping some of mine to see how they change over the months. Having said that, all of mine are still growing in the garden apart from the one harvested last week.

Anyway… having discovered that I might be able to use my Curcurbita ficifolia glut for preserve-making, I decided to explore the possibilities. We don’t eat very much jam, so there seems little point in making large quantities that will simply sit in a cupboard for ages. However, we did enjoy some apple chutney that we were given last year (delicious with Glamorgan sausages) and so, I thought that this might be something worth attempting. I consulted various recipe books and settled on using the general one from River Cottage. Hugh Fearnley-Whittingstall calls this glutney because you can use it to make a chutney from whatever you have an abundance of…. and for me at the moment that is apple and pie-melon. The choice of recipe was also was partly based on the fact that I’m not a big fan of vinegar-based preserves (I really don’t like pickles) and this recipe seemed to use an acceptable amount of vinegar. I chose cider vinegar because of the apples, but also because it is, to my taste, quite mild.

In the end, I used the following recipe (the River Cottage recipe I started from just gave an indication of relative amounts of sugar/veg/vinegar etc so this is my interpretation and choice of specific ingredients):

1kg pie melon
1.5kg apples
500g onions
500g dates
500g soft brown sugar
600ml cider vinegar
A spice bag containing: 50g fresh root ginger roughly chopped and bruised; green peppercorns; white peppercorns; whole coriander seeds

Basically, I chopped all the fruit and veg and the dates, then put everything in a preserving pan, brought it gently to the boil and simmered it (uncovered, stirring occasionally) for three hours, before potting it up in hot sterilised jars.

In order to avoid the house filling with vinegar fumes (as happened the only other time I tried to make chutney… mango, sometime in the last century) I had the extractor hood on over the cooker all the time.

The resulting chutney looks like bottled rhubarb! I had a little taste and it seemed ok, but it needs to mature for a couple of months before it’s ready to eat… I will report back.

Lots of jars of chutney... I wonder what it will taste like!

Lots of jars of chutney… I wonder what it will taste like!

-oOo-

* It does, however, mean that my previous post should be re-titled ‘Pie attack’… which I’m not convinced has the same ring!

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3 Comments

  1. I do wish I was a fan of pickles and chutneys… On the other hand, I’m a huge fan of jam, and this summer I’m going to have a crack at pineapple and ginger jam, mango jam, passionfruit curd, lime and lemon curd and guava jelly.

    Reply
    • We really only like two sorts of chutney: apple and mango and I wouldn’t ever willingly eat a pickle! If I lived where you do, I would make mango chutney…. sigh, drool

      Reply
  2. I am not a jam person with one exception. Mum used to make pie melon and ginger jam that included cooking large vats of cubed pie melon with glace ginger and lemons cut in half. I remember her extracting the lemon halves from the cooked sticky mass and pressing the juice out of them and we got to fight over the now candied rinds. The resulting “jam” was very thick and the cubes of pie melon were translucent and unctuous and had a delicious gluey texture that made this jam something else. More like a preserve that you could spoon out and eat like sweets. I adored that jam. There are worse things for your preserves to look like than rhubarb, believe me! 😉

    Reply

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