Cindy has been a writer for a number of years. She enjoys preparing homemade foods—like mouthwatering chutney.
This is the latest addition to my list of methods and recipes for making various delicious chutneys and preserves. As you have probably realised by now, making chutneys and preserves can be a very rewarding hobby (not to mention, a very practical way of preserving your surplus fruit and vegetables in order to be able to enjoy them over the winter months, as well).
Chutneys, in particular, make an excellent Christmas gift and are a fantastic accompaniment to cold meats such as turkey or ham, hot meats such as sausages and burgers or simply added to your cheese and crackers. The beauty of these recipes is you can adjust them to suit your own tastes, maybe add a few chillies to spice them up, or possibly another fruit or vegetable to alter the flavour slightly. As time goes on you will soon accumulate a selection of your own favourite recipes and will no doubt have your family, friends and neighbours knocking on your door each year in the hope you might send another jar their way.
|Prep time||Cook time||Ready in||Yields|
2 to 3 kg (5 to 6 lb) of chutney
- 1 wooden spoon
- 1 stainless steel or heavy-based saucepan (not aluminium)
- 1 stainless steel jam funnel (optional, but less messy)
- Approximately 8 x 450 grams (or 1 pound) preserving jars
- 1 pair of metal tongs
- 1 ladle
- 2.75 kg (6 pounds) courgettes/zucchini/marrow, diced
- 1.7 kg (3 lb 12 oz) onions, chopped
- 1.7 kg (3 lb 12 oz) tomatoes, skinned
- 3 complete bulbs garlic, chopped
- 5 cm (2-inch) piece fresh root ginger, peeled and chopped
- 1.7 kg (3 lb 12 oz) brown sugar
- 1.7 litres (3 UK pints) distilled malt vinegar
- 1.5 tsp cayenne pepper
- 1.5 tblspns English mustard powder
- 3 tsp salt
- 3 tsp pepper
- Place all your ingredients in the large saucepan
- Bring to a boil and then reduce the heat and allow it to simmer gently (uncovered) for approximately 4 hours until the mixture has reduced and thickened. The mixture will be at the correct consistency when a path created by the wooden spoon takes a second or so to 'close up again'.
- Meanwhile wash all your other utensils, jars, etc.
- Place the jars and the stainless steel jam funnel the correct way up on a baking tray and place in the oven on 140 degrees Celsius for about 10–20 minutes to sterilise.
- Place the lids, tongs and the ladle into a saucepan of boiling water to sterilise.
- Remove the jars from the oven and place the baking tray next to your saucepan of chutney.
- Use the sterilised ladle to fill each jar through the jam funnel to within about 1 cm of the top, (being very careful not to touch the inner surfaces of either the jar or the funnel to avoid contamination).
- Use the sterilised tongs to remove the lids from the boiling water and place on top of each jar. Hold the jar in a cloth and tighten the lids.
- Leave to cool overnight before tightening the lids further and labelling with the contents and the date the following day.
Storage and Final Thoughts
Store in a cool dark place, such as a cellar or garage, for about 3 months before eating. You can eat the chutney sooner, but be aware it may taste a bit too much of vinegar if eaten too soon. Try to wait at least a couple of months in order to avoid this.
I am sure you will all love the end result of this recipe and that it will inspire you to try new and different recipes for chutney or other home preserves such as tomato paste, marmalade, etc. See some of my other similar recipes to get some ideas for what you would like to make next.
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© 2014 Cindy Lawson