Christmas Chutney Recipe (2024)

FAQs

How do you know when chutney is thick enough? ›

Check That The Chutney Is Ready For Potting

If the chutney immediately fills the channel it is not the correct consistency yet, but if the channel is still visible after 2 seconds then the right consistency has been reached.

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.

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.

So how does a relish differ? Generally, they are thinner in consistency with more “pickled and vinegary” flavours. They usually contain vegetables rather than fruit and only one variety whereas chutneys are mostly fruit and often a mixture of fruits. Perhaps you are more confused than ever!

Cook it down: You can simmer the chutney on the stove for a longer period of time to reduce the liquid and thicken the consistency. Add cornstarch: Mix a small amount of cornstarch with cold water to create a slurry.

If your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.

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.

If you made a double quantity it may take longer for the acid in the vinegar to mellow, unless you used a particularly wide pan that would help the vinegar to evaporate more easily. So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic.

If you want to avoid a sticky mess I strongly recommend you use a jam funnel at this stage, no matter how hard you try you are going to have jam/chutney everywhere without one. Fill your jars to within 1cm of the top and fit the lids. As the contents cool the air trapped inside with contract and form an air tight seal.

Should you cover chutney when simmering? ›

god, i could overcook my chutneys for days before they don't look right! lid off anyway, because they have to thicken, and if the lid's on, the steam will go back into the chutney and you'll be there a loooooong time. Mine always turn out too runny - no matter how long i boil them for.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

Mango Chutney - One of the most common styles of chutney, mango chutney contains mango, ginger, garlic, and vinegar.

(ˈtʃʌtni) noun. a sauce or relish of Asian origin, often compounded of both sweet and sour ingredients, as fruits and herbs, with spices and other seasoning. Also: chutnee.

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.

According to the recipe you cook the chutney for 30 - 40 mins until it starts to thicken.

If it appears sufficiently cooked, and has not thickened on cooling, and tastes fine apart from being runny, you can remove the excess liquid. I have had to do this on occasions. I think it depends a lot on the moisture content of your veg. You can bottle the saved liquid to use in bbq sauces.

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.