Maturing Time For Chutney | Ask Nigella.com (2024)

FAQs

Maturing Time For Chutney | Ask Nigella.com? ›

Make the chutney up to 2 months before using or giving (the longer it has to “mature” the better). Store in a cool, dark place for up to 1 year. Once opened, store in the fridge and use within 1 month.

6. Allow to Mature. Chutneys are best eaten after a long maturing period so we recommend storing them in a cool, dry dark place and leaving them for no less than 8 weeks before opening them.

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.

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.

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.

Generally the vinegar in the chutney will mellow over time and we suggest that you allow 2 months for the sealed jars of chutney to "mature" in a cool, dry place. As it is only 2 weeks, the chutney will still be on the sharp side but this should soften by Christmas or early January.

Our answer

Ideally all chutney should have some time to mature in a cool, dry place away from bright light. Over this period the flavour of the chutney mellows and becomes less acidic or "vinegary".

Sunlight can have an effect on the colour and humid places may cause fermentation. Chutneys and pickles have at least a year's shelf life, fruit liqueurs and fruits in alcohol up to two years. Once opened store in the fridge and use within four weeks.

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.

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.

Does chutney thicken when it cools? ›

The excess water will evaporate making the chutney thicker, switch off the heat immediately to get the desired thickness and remove it in a cold bowl. Do not leave it in the same vessel in which you have boiled it, the chutney may thicken more than what you desire.

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.

The chutney may oxidize (turn brown), but it won't affect the flavor. As long as there is no mold, it is still safe to consume. Freezer: Transfer leftover chutney to a freezer-safe container and it will last up to 6 months in the freezer. You can also freeze it in ice cube trays for single-serve portions.

Chutney that has been properly made will have excellent preservative qualities of its own, even after opening. However, to be certain, it's probably better to keep them refrigerated once opened.

With dried spices you need to leave the chutney to an absolute minimum of 6 weeks but the longer you leave the better is will taste as the spices mature. A 6 months old chutney will taste very food. With the fresh spices it need only be 6 weeks old. Always cook your chutneys on a low heat, slowly, don't rush.

Step 4 - Sterilise Your Jars With Boiling Water

Fill the pan with cold water until the jars are covered. Bring to the boil and keep at the maximum temperature for 10 minutes, turn the heat off and cover the pan to keep the jars warm until you are ready to fill them.

However, this is not a safety date; it's roughly the manufacturer's estimate of how long the chutney will remain in good condition. The best way to indicate that chutney has been spoiled is to smell and look at the chutney.

Your green chutney may taste bitter for a few reasons. One is using herbs that are not fresh. Fresh herbs should be crisp and green. Wilted and discolored herbs can make your chutney bitter.

If you're going to be using it on its own (eg, as a spread or dip) you can warm it up ... if you're going to be using it in something with moisture (eg, a curry), just add more liquid to the item you're adding it to.

How long to boil chutney for canning? ›

Pour boiling hot chutney into hot jars, leaving a half-inch of headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two piece metal canning lids. Process pints for 10 minutes in a boiling water canner.

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.

Pour water till the pot is half filled. Allow the water to heat for 4-6 minutes. Next, once the water starts boiling, reduce the flame and take a clean glass jar in which you want to store the chutney. Place it inside the pot so that the jar can be sterilized.