I'm inventing a chilli'n'onion'n'red-pepper jam chutney thinggy.
At one point, I was like "Oh fuck, this'll be awesome", then "Oh fuck, What. The. Hell. Have. I. Done?" and now I'm like "Meeeeehby".

But I got appathy after chopping up 10 chillis, 8 pointed peppers, a huge thing of spring onion, about 4 normal onions, a clove of garlic and finger of ginger.... and I didn't chop up the two packets of cherry tomartoes. I'm hoping they'll break down.
( G/PP 💩💩💩💩💩&#128, Wed 23 Dec 2009, 18:41, 1 reply, 16 years ago)

I'm going to have to nip out tonight and find the cheepest thing I can find in a jar, and use the jars.... I didn't quite realise how much of this stuff'll be made.

( G/PP 💩💩💩💩💩&#128, Wed 23 Dec 2009, 18:43, Reply)

Have you got lots of vinegar?

(Bazongaloid, Wed 23 Dec 2009, 19:00, Reply)

A whole bottle of red wine vinegar.
It said 750g of golden caster sugar and 250ml of red wine vinegar, but I just used the whole bag of "Preserving Sugar" (1kg) and the whole bottle of vinegar (350ml).

It tastes awesome, I just hope it sets properly and everything.
( G/PP 💩💩💩💩💩&#128, Wed 23 Dec 2009, 19:13, Reply)

I'd at least puncture the skin
on the tomatoes I mean, not Sexface.
( The Light in Chains don't touch the Pope's boner, Wed 23 Dec 2009, 20:01, Reply)

I just blitz'd it up a bit, and the consistancy is just right now
If It doesn't settle, I'll tell people It's a sauce rather than a jelly.
( G/PP 💩💩💩💩💩&#128, Wed 23 Dec 2009, 20:28, Reply)

I'm impressed Gonz
He I bought that pie whatsit cheese. Might have a go later...
( Roota zweeeeeoooooowm, Wed 23 Dec 2009, 20:30, Reply)

Thanks =)
Awesome, it's sooo good, I'm going to et some for christmas =D
( G/PP 💩💩💩💩💩&#128, Wed 23 Dec 2009, 22:27, Reply)