How to Make Chutney

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


| October 2012 Web


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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