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How to Guides
Explore our helpful how to guides designed to provide advice, handy hints and tips.
Follow our chutney guide to ensure your homemade chutneys turn out perfect!
1. Don't rush
When starting to make your chutney make sure you have allowed yourself at least 2 hours because chutneys are better when they are not rushed. The more time you spend making it the better the end product will be!
2. Be Precise
To make a chutney which not only tastes good but is also appealing to look at make sure you spend the time when preparing the fruit and vegetables to cut them all into the same size pieces.
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. This will allow your chutney to become rich and smooth. The Kilner® Preserving Pan is perfect for this.
4. Stir Continuously
You must not allow your chutney to burn on the bottom of the pan, as this will flavour the whole batch so when you are nearing the end of the cooking time make sure you stir it continuously.
5. Check That The Chutney Is Ready For Potting
You can check that your chutney is the right consistency and ready for potting and sealing by running a wooden spoon through the chutney across the bottom of the pan to form a channel. If the chutney immediately fills the channel it is not the correct consistency yet, but if the channel is still visible after 2 seconds then the right consistency has been reached.
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.
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FAQs
Put some chutney on a cold plate and drag a spoon through it to create a channel. If this channel fills up with liquid straight away then your chutney has not reached the setting point but if the channel remains visible then the chutney has reached setting point and you can bottle it immediately.
How do you know when chutney is thick enough? ›
Check That The Chutney Is Ready For Potting
If the chutney immediately fills the channel it is not the correct consistency yet, but if the channel is still visible after 2 seconds then the right consistency has been reached.
What are the ingredients of chutney? ›
Chutneys are made by slow-cooking fruit or vegetables with peeled ginger, garlic, Korintje cinnamon, and chilies. Spices and vinegar are added to preserve the chutney and give it a tangy flavor.
How long should I leave chutney before eating? ›
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.
How to test if chutney is ready? ›
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.
What consistency should chutney be? ›
Points to remember
Simmer the mixture until the fruit or vegetables have softened and the consistency is thick and syrupy, with no runny liquid.
What if my homemade chutney is too runny? ›
The most common method is to simply cook it for longer, until the excess water evaporates and the chutney thickens naturally. This can take a while, so be patient and stir the chutney frequently to prevent it from sticking to the bottom of the pan.
What pH level should chutney be? ›
For pickles and chutneys, it is important to ensure the pH is 4.5 or lower and/or the water activity is below 0.9 throughout the product during the shelf-life to control the risk of C. botulinum.
Which vinegar is best for chutney? ›
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.
Do I cool chutney before putting in 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.
Some popular thickening agents for chutney include:
- Cornstarch: Cornstarch is a common thickening agent that is widely available and easy to use. ...
- Flour: Flour can also be used to thicken sweet chutney.
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.
Is chutney good for your gut? ›
On the other hand, chutney is mostly a blend of healthy vegetables that can directly help in improving digestion. As it is a probiotic food, it is very beneficial for your digestive system.
How long do homemade chutneys last? ›
Chutneys and pickles have at least a year's shelf life, fruit liqueurs and fruits in alcohol up to two years.
What is a channel test? ›
Channel testing looks at the whole combined cabling circuit. An example of a combined channel cabling circuit is a patch cord, wall plate, horizontal cable, patch panel, and patch cord. The maximum length for this combined cabling circuit is 100m.
Do you leave chutney to cool before putting the lid on? ›
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.
What's the difference between chutney and relish? ›
So how does a relish differ? Generally, they are thinner in consistency with more “pickled and vinegary” flavours. They usually contain vegetables rather than fruit and only one variety whereas chutneys are mostly fruit and often a mixture of fruits. Perhaps you are more confused than ever!
Do you need wax discs for chutney? ›
If you are making a chutney then make sure that the lid is plastic coated as metal can react with the acid in the chutney. If you are using a lid with a rubber seal we would suggest that you press a wax paper disc on to the surface of the jam or chutney then add the seal and screw the lid on tightly.
