How to Make Chutney

Learn how to make chutney at home with these chutney recipes and instructions.

| October 2012 Web

  • Chutney and cheese make a great pairing. Try this Some Like It Hot chutney recipe with a spread of goat cheese.
    Photo By Nick Pope/Courtesy Firefly Books
  • Made at Home: Preserving, by Dick Strawbridge and James Strawbridge, explains how to preserve a wide variety of fresh foods and offers encouragement and practical instruction on creating jams, jellies, pickles, chutneys and more.
    Photo Courtesy Firefly Books
  • Chutney can be made from almost any fruit or vegetable.
    Photo By Nick Pope/Courtesy Firefly Books
  • 1. Start by slicing, dicing, peeling and coring all the fruit and vegetables you will be using. Then prepare the spice or herb mix.
    Photo By Nick Pope/Courtesy Firefly Books
  • 2. Add the fruit, vegetables, herbs and spices to a pan and simmer until they start to soften.
    Photo By Nick Pope/Courtesy Firefly Books
  • 3. Cook on a medium to low heat for no less than 45 minutes. You will know when your chutney is ready because it will have reduced to a jam-like consistency and your kitchen will smell wonderful.
    Photo By Nick Pope/Courtesy Firefly Books
  • 4. Remove the chutney from the heat and pour into sterilized jars. Keep the jars in a cool, dark place and make sure that all the lids are securely sealed.
    Photo By Nick Pope/Courtesy Firefly Books

In Made at Home: Preserving (Firefly Books, 2012), Dick and James Strawbridge explain how to preserve a wide variety of fresh foods, including jams, jellies, pickles, relishes and chutneys. The following recipes and instructions on how to make chutney are taken from chapter 5: Jars. You can purchase this book from the Mother Earth Living store: Made at Home: Preserving.

Chutney can be made from almost any fruit or vegetable. We’ve used marrows, runner beans, apples, radishes, rhubarb, red and green tomatoes, grapes, chillies, aubergines, squash, pears and turnips, to name but a few! The key when making chutney is to cook it for a long time and evaporate most of the moisture so that it reaches a thick, jam-like consistency. The colours will change but the flavours will always intensify. The other thing to consider when cooking a good chutney is to be bold and contrast the flavours – don’t be afraid to mix fruits and vegetables.

Choosing Flavourings

There are various spices that add those distinctive chutney flavours: cumin, coriander, allspice, cloves, ginger, peppercorns, paprika, mustard seed and garlic are some of the main ones. Crush your chosen spices with a pestle and mortar to release their aroma.

Vinegar is used in chutney because its acidity effectively inhibits the actions of unwanted micro-organisms. Distilled vinegar is the strongest preservative, but also one of the most expensive. The more you pay for your wine or malt vinegar, the tastier your chutneys will be. We tend to use a variety of different vinegars, including cider vinegar, white wine vinegar and red wine vinegar.



Storing

Most chutneys mature with age, and if kept in the right conditions will last for years, but once you have opened a jar of chutney, it will last longer if you keep it in the fridge.

Grandpa’s Chutney Recipe

Makes about 12 small jars 






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