Photo: *Bárbara* Cannnela / Flickr

Chutney is made by cooking fruit or vegetables, or a blend thereof, to a smooth pulp consistency. The chutney is preserved with vinegar, spices and salt. Relishes differ from chutney in that roughly chopped fruit and veges are used, allowing for a coarser texture. Chutney making requires a heavy -based stainless steel saucepan. Don’t use copper or brass as the vinegar will react and the preserve will be tainted as a result. Mellow flavoured chutneys add zest to various dishes, including sandwiches and curries.

Chutney tips – preparation of fruits and veges

As said, the texture of the chutney should be smooth. The flavour, on the other hand, should be mellow and not overwhelming. When following a recipe, work to the supplied proportions but feel free to change the flavour to suit your personal taste. It helps to make small batches to begin with if you’re using a new recipe.

Good bases for chutney include fruits like apples and plums, as well as vegetables like beetroot and tomatoes. Both red and green tomatoes can be used effectively. Serve chutney with cold meats, casseroles or cheese dishes. The fruits and veges used should be well washed and cut up as directed by your recipe. For best results, chop your ingredients finely or mince them as this will give you a smoother texture.

When cooking onions or other hardy vegetables, make sure they are softened first by cooking them slowly on a low heat until they have softened. Use a little water and cover the pan.

Chutney tips – adding other ingredients

The other ingredients can be added as directed by the recipe. Note that sugar is normally added towards the end of the cooking process. Once you’ve added the rest of the ingredients to the fruit or veges, continue to cook without the lid on. The reason for this is to allow for evaporation, which is an integral part of making chutney.

Should your recipe call for spiced-vinegar and you only have plain vinegar, you can proceed by adding the relevant spices to the vegetables or fruit. If you’re using ground spices, add them directly to the saucepan. When using whole spices, secure them inside a muslin bag which can then be hung into the mixture while cooking.

Use white sugar for a bright and light coloured chutney. Brown sugar is preferable if you’re after a darker colour and richer flavour.

Potting and sealing chutney

For a good chutney, allow for a two hour gentle simmering of the ingredients. To test for readiness, tilt your saucepan and use a wooden spoon to draw a line through the chutney. If there’s a clean path with no traces of liquid, your chutney is ready.

For best results, fill clean bottles to within 1.5 cm of the bottle’s top. Seal tightly with airtight lids and then store in a dark, dry and cool area. Leave the chutney to mature for one and a half to two months.

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