Chutneys differ from other preserves in that they can be eaten soon after making them, if you like. But they can also be stored for long periods as long as they are bottled in sterilized containers.
1.When you make chutney for use immediately, always make extra for the store-cupboard.
2.The flavour of chutney improves with keeping.
3.Use jars with plastic or coated-metal lids; vinegar corrodes metal so chutneys must be covered with airtight, vinegar-proof lids. Vinegar will also evaporate through jam pot discs and cover.
Tomato and Apple Chutney Recipe
To make (3kg or 6 ½ lbs) of Tomato and Apple Chutney, you will need 1.5kg(3lbs) cooking apples, 1kg tomatoes, chopped, 1.4kg onions, finely chopped, 5cm piece fresh ginger, peeled and grated, 1 ½ tsp turmeric, 750ml(1 ¼ pints) distilled malt vinegar, 350g (12oz) sultanas, 375g (13oz) light brown soft sugar.
Peel, core and chop the apples and put in a large pan along with the rest of the ingredients Bring to the boil then simmer for 1 ½ hours or until reduced and thick – there should be hardly any liquid left. While still hot, pack into hot sterilized jars, cover with a waxed disc and seal. Label and leave to mature for at least a month.
Plum Chutney Recipe
You will need 2kg (4 ½ lb) plums. 2 cooking apples, 2 red onions, finely chopped, 600ml (1 pint) red wine vinegar, 600g (1lb 5oz) light muscovado sugar, 1 tsp cloves, 1 tsp salt, 1 tbsp mustard. Makes 3kg (6 ½ lbs).
Halve, stone and roughly chop the plums. Peel, core and roughly chop the apples. Put all the ingredients in a large pan and cook over a low heat stirring until the sugar dissolves. Bring to the boil and simmer, uncovered, over a low heat for about 3 hours – until the mixture is thick and pulpy. There should be hardly any liquid left. Cool and use the chutney immediately, or pack into six sterilized 300ml (½ pint) jars, and seal and label.
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