Making Chutney (2024)

FAQs

How do you know when chutney is cooked enough? ›

As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap.

If the chutney seems too runny, cook it for another 5-10 minutes and test again. You may also like to give the chutney the odd stir as you cook it, to prevent the mixture at the edges of the pan from catching.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.

3. Allow for a long cooking time. It is essential that chutneys are allowed a long and slow cooking period in a pan that is not covered with a lid.

To seal jars

Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.

Points to remember

Place in a large pan with sugar and vinegar and cook down gently until the sugar is dissolved, stirring frequently. Simmer the mixture until the fruit or vegetables have softened and the consistency is thick and syrupy, with no runny liquid.

Adding lime juice can to your dish can balance out the sweetness. In case, you don't want too much of tanginess in the dish you can also add vinegar white wine vinegar, red wine vinegar, balsamic vinegar.

Identifying Common Consistency Issues

A perfect chutney has a thick and rich texture. However, various factors can lead to a watery or runny consistency, which is often viewed as less than ideal by culinary enthusiasts. Common Causes for Watery Chutney: Excess Liquid: Excessive juice from fruits or vegetables.

Chutneys get better when left for a few weeks. They mature. So try not to eat them all at once. Be aware that it's often cheaper to buy jars with food in them (such as cheap jam) than empty jam or chutney jars.

Why is my homemade chutney too vinegary? ›

Adding sugar and salt can help reduce the vinegar flavor. Start with the sugar, then add small amounts of salt in between. If that doesn't work (just too much vinegar) you may have to add more of the other ingredients.

Ginger also works very well. Cooks tip 2: I used cider vinegar in this Apple chutney recipe, but it is fine to use malt vinegar or wine vinegar. They will all produce slightly different flavours and it just a matter of personal preference and what you happen to already have in your cupboard.

How do I know when the chutney is ready? There's a very simple test. When the chutney appears thick enough, make a channel with a wooden spoon across its surface. If it leaves a channel imprinted for a few seconds without being filled by spare vinegar, it is ready.

The best way to tell if opened chutney is bad is to check the smell and appearance. If it has an odd taste, an off odor, or if you see mold on it, throw it out immediately.

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

You need to avoid infections so you should clean the jars in very hot water and then dry them out. You could use a warm oven for this if you're using glass. However, it only has to be warm, not at a cooking temperature.

Stir over a low heat until all of the sugar is dissolved. 3. Increase the heat to high and bring the mixture to a rolling boil until the mixture reaches 105°C/ 220°F whilst still continuing to stir.

Jams also often contain pectin which creates a thick texture. Chutneys contain no added pectin and can be chunky and full of pieces of dried fruit and raisins, or they can be blended until smooth.

Over this period the flavour of the chutney mellows and becomes less acidic or "vinegary". The Christmas Chutney should be ready to eat after a month and once opened the jar should be kept in the fridge and used within one month.