Making Chutney

A traditional way of preserving fruit and vegetables with vinegar, spices and flavourings. Chutney is cooked gently for several hours to produce a sweet and sour mixture like chunky jam. There is a simple Apple Chutney recipe here.

•  Equipment
•  Storing
•  A Simple Apple Chutney Recipe

Ingredients for chutney should be finely chopped sliced or minced. You can use bruised or poorly shaped produce as it will not affect the final taste or appearance of your chutney.

Once mixed with vinegar, sugar, spices and salt the mixture is simmered very slowly, uncovered so that the liquid can evaporate and the mixture forms a gooey pulp. The final chutney consistency should be that of a thick sauce.

Equipment

Preserving Pan, enamel lined aluminium or stainless steel pans are best. Brass, copper and iron ones tend to impart a metallic flavour, for the same reason use nylon rather than metal sieves.

Jars, can have screw tops (the plastic lined ones used for things like coffee are best) its is important that the chutney does not touch the metal lid as the acid in the vinegar will cause oxidisation. Before using the jars wash them thoroughly in clean warm water. Dry off in a cool oven. Fill the jars while they are still warm when putting hot mixture in them or they might crack.

Storing

Chutneys should be stored in a cool, dark, dry place and allowed to mature for 2 to 3 months before eating.

A Simple Apple Chutney Recipe

This recipe makes a soft warm chutney that’s superb with cold meats and especially with soft French cheese.

Ingredients

1.4kg (3lb) apples (any variety) peeled cored and diced.
1.kg (2lbs) onions skinned and chopped.
3 spring onions. Use only white flesh and chop into fine pieces.
450g (1lb) sultanas.
750g (demerara sugar).
600ml (1 pint malt vinegar).
½ teaspoon salt or salt alternative.
4 cloves fresh garlic, peeled and finely chopped.
3 sprigs fresh coriander (or one teaspoon dried) finely chopped.
1 tablespoon of medium curry powder.

Method
Put all the prepared ingredients into a large preserving pan (if you don’t have one you can get away with using a Wok if you’re careful).

Bring to the boil, then reduce the heat and simmer uncovered, stirring occasionally for about 3 hours, until the mixture is thick with no excess liquid remaining.

Spoon the chutney into prepared jars.

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