How to make chutney (2024)

FAQs

How do you know when chutney is thick 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.

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. Add gelatin and/or a teaspoon of Asian cornstarch.

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.

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.

If you have added too much vinegar to a recipe, you can try adding a bit of sugar or honey to help balance the acidity. You could also try diluting the vinegar by adding more of the other ingredients in the recipe.

To get rid of this,add some corriander leaves along with pudina leaves and some tablespoon of lemon juice to get rid of the bitterness. Pudina chutney is best and tastiest when it gets grinded in the traditional way,by using th grinding stone. It will reduce the chance of getting the leaves rancid.

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.

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.

Does homemade chutney improve with age? ›

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.

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.

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.

A good chutney is quite firm, often with noticeable pieces of fruit, although the cookery may have turned them into a puree. If a chutney is runny, the cooking time has probably been skimped; it should be firm enough to sit on a piece of ham or pork pie all the way to the mouth and not run away with itself.

At first there will be more liquid as the tomatoes start to break down, but then you will see less liquid as the relish thickens up. It will continue to thicken up a bit more as it cools. If you intend to make sauce from this, do not cook it until it is super thick.

In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit. On the other hand, relishes are hardly cooked, use little or no sugar, are more crunchy to the bite, and use vegetables.