I’ve been wondering about the difference between chutney and relish
And here is what it* said:
Chutney and relish are often used interchangably as condiment terms. The confusion is understandable. Chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve, whereas relishes are hardly cooked, use less sugar if any, and are more crunchy to the bite.
Ok, so according to this, what I’m making is chutney because my final product is kind of spreadable… The jars are from the relish we by for our hamburgers and hot dogs and according to the above definition that stuff is really chutney, too! So I’m gonna stick to relish as well. And that way the jars work just fine
Jenni asked me for the recipe for the green tomato relish
10 g root ginger
4 dried chillies
500 g green tomatoes
125 green apples or cooking apples, peeled, cored and chopped
75 g raisins
100 g spring onions or onion stems
100 g onions
125 g sugar
1/4 pint malt vinegar (or another vinegar if you can’t get malt)
Peel and cut up ginger into small pieces and place into a muslin bag with the chillies (I used a paper coffee filter and tied it up with string because I didn’t have muslin.)
Chop up tomatoes, onions and apples and place them into a pot with the vinegar and suspend the muslin bag into the mixture. Bring to the boil and when enough liquid has formed add the sugar. Continue boiling until the the apples and tomatoes are soft and start falling apart.
Remove the muslin bag, I then blend the mix with a stick blender if the chunks are too big, but leave enough chunkiness to have a relish/chutney consistency.
While chutney is cooking prepare the jars and utensils for preserving (sterilize/boil). Fill the mix into the warm jars, clean the rims and cover with lids.