Leek Chutney

[pickleandpreserve]

Has anyone ever made leek chutney? I've been looking around for a recipe, but can't find one, I'm wondering if this is because leeks don't make nice chutney.
I've found some recipes that call themselves leek chutney, but seem more like a relish that you need to eat straight away or keep in the fridge, not what I'm after which is something I can leave i a cupboard for six months and then eat.
Any ideas?

[Two_Sheds]

I would have thought: slimy

Leeks don't really lend themselves to chunks, like your courgettes, tomatoes and pumpkins do

[pickleandpreserve]

leek chutney

I was thinking of something more like an onion marmalade, but I guess leeks are even thinner than onions, so might go slimy.
Maybe I just need to give something a go and see if it's palatable

[Two_Sheds]

I just googled, and found all your "asks" on other forums, P&P !

also found this on eBay

[pickleandpreserve]

leek chutney

Interesting to see that it's possible to make something from leeks, although I couldn't see any feedback on ebay relating to the chutney so still non the wiser as to if it's palatable.
The ebay seller has some exotic chutneys - I've never heard of a whimberry.
Not much response yet from the other forums, (most recipes seem to be more like a relish - needing to be kept in the fridge or eaten straight away )so I feel I will have to try and make a leek recipe up over the weekend and see what happens....
I plan to make some onion marmalade anyway, so will try a small batch with leeks as well.

[pickleandpreserve]

Just an update...
I tried making leek marmalade, using a similar recipe to onion marmalade.
I wasn't totally happy with the end product, it tasted great (I put a bit of rosemary in also), but the texture was a bit squeaky, if that makes sense.

[SarzWix]

Sorry, I know this is not the point, but why are you so determined to make leek chutney? Probably the main reason that you can't find any recipes, is that leeks don't usually need to be preserved like that - they keep pretty well in the ground

[pickleandpreserve]

Hi Sarah
I wouldn't say I was determined to preserve leeks, just curious as to why I couldn't find any recipes.
Your point about them keeping well in the ground is I think probably the underlying reason why I couldn't, but once I'd started thinking about it I did wonder if they would still make a tasty chutney, especially as there is at least one commercial product available.
My conclusion is that on balance it's not worth the bother, but I wouldn't have known that unless I tried.
More interestingly I was wondering if it was just a coincidence that leeks keep well over winter and don't make nice chutney.
It got me thinking about why they keep well, I suspect that it has something to do with their cell structure being able to resist freezing temperatures, perhaps this is the same cell structure that gives leeks their squeaky/slimy texture which means they're a bit odd in chutney....

[SarzWix]

Hmmm.. You could be right, or maybe they just didn't lend themselves to the marmalade style of preserve? After all, swedes are very hardy too but they work ok in a mixed pickle (Branston style), and cabbage is fab as sauerkraut. I think leeks would have to be very finely shredded to work, but it might just be finding the 'right' thing to do with them?
Why don't you try a chutney recipe, but replace some of the ingredients with leeks? I often change chutney recipes according to what I have, but keeping the proportions of produce/vinegar/sugar/salt as they are in the recipe.