Easy Homemade Guinness Chutney Recipe - Larder Love (2024)

FAQs

Do I cool chutney before putting in jars? ›

Warm jams and chutneys should always be put into warm jars as if the glass is cold the sudden change in heat could cause them to crack. Once the jars are cool they should be clearly labelled and stored in a cool, dry and dark place.

The best way to test if your chutney has cooked down enough is to put a little spoonful on a plate in the fridge and let it chill for 5 minutes or so. If the liquid runs across the plate, it needs more cooking. If the liquid is quite thick and set, the chutney is done.

Like most finished unopened preserves, chutney has at least a year's shelf life, as long as it's stored in a cool dark place. Some chutneys might even last up to two years. When opened, tightly covered and stored in the fridge, chutney should last at least a month.

Vegetables in varying proportions (40%) [carrots, swede, onion, cauliflower], sugar, malt vinegar [from barley], apples, tomato paste, dates [dates, rice, flour], thickener: starch, real ale (1%) [malted barley, brewers yeast], salt, lemon, acidity regulator: citric acid, spices, garlic, mustard, hop oil.

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.

Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.

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.

Chutney is a condiment that is widely used in Indian cuisine to add flavor and zing to dishes. In the USA, salsa and hot sauce are popular alternatives to chutney as both provide a similar flavor profile with added heat.

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.

For an even easier method, you can freeze mango chutney in small freezer bags or food containers. While some advocate for using ice cube trays, small weaning pots designed for baby purées can be a good investment for condiments and sauces that you use in small quantities.

Does chutney get better with age? ›

Daintily chopped vegetables can transform a good chutney into a brilliant one. Chutneys get better when left for a few weeks. They mature.

Chutney is made from fruits, vegetables, and/or herbs with vinegar, sugar, and spices. It's used to provide balance to an array of dishes, or highlight a specific flavor profile. Broadly, the word chutney is now applied to anything preserved in sugar and vinegar, regardless of its texture, ingredients, or consistency.

Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract (occasionally), sweetening, and spices. A clear glass bottle from the 1904 World's Fair containing Sun Brand Major Grey's Chutney.

In both cases, we end up with a spreadable vegetable purée. On the other hand, vegetable marmalade mustn't be confused with chutney, a sweet-and-sour condiment made with vegetables, fruit, herbs and spices, borrowed from Indian cuisine. Marmalade and jam are considerably less acid than chutney.

If you've made jam or chutney, it's important that the mixture is still hot when filling the jars.

Wash all in hot, soapy water and dry well. 3. Preheat your Ball^® canning jars in hot (180°F) water. Keeping jars hot prevents them from breaking when filled with hot food.

Pour boiling hot chutney into hot jars, leaving a half-inch of headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two piece metal canning lids. Process pints for 10 minutes in a boiling water canner.

Typically, you would serve chutney when it has been set to room temperature, this is where the condiment is the best performing. We now know that chutney does work well with hot food, but pairing it with cold food can satisfy pretty much anyone.