Chutney can be made from a variety of home grown fruit and vegetables, and the rules and ingredients for successful chutney making are simple;
- Always choose fresh, unblemished vegetables!
Preparation
When your chosen vegetables have been picked, they should be washed and prepared immediately. Vegetables should be sprinkled with dry salt, or soaked in brine for upto 24 hours beforehand. Rinse the vegetable under cold water (or left salted, according to the recipe).
How to make Brine
Brine is a mixture of salt and water combined, and the strength varies according to the purpose for which it is to be used. Standard strength is 1lb of salt to every Gallon (8 pints) of boiling water. Simply pour the boiling water onto the salt, stir well and strain through a muslin cloth and use when cold.
Chutney Jars
Jars with screw lids are essential when packing your chutney and it is advisable to cover the chutney with a disc of specially prepared wax paper, as this helps to prevent evaporation.
Choose the right pickling pan
Vinegars, pickles and chutneys must be made in aluminium, stainless steel or enamel pans, and should NEVER come into contact with copper, brass or iron. A wooden spoon should always be used.
How to make Chutney
There are no special rules for making chutney. Generally speaking, the main ingredients are salted overnight, or for some hours beforehand, before being simmered with spices and vinegar. Always remember that any preparations that include vinegar are liable to dry out, so it is imperative that they are sealed well.
Easy Chutney Recipes
Apple Chutney
Apple & Tomato Chutney
Mint Chutney |
Making Chutneys - A simple guide
