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.

Chutney is a sweet and sour sauce of Anglo-Saxon origin, which can be served as an accompaniment to a main course. Often made with apples, the Irish are particularly fond of chutney, and like to endow their dishes with an inimitable sweet and sour flavor…

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.

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.

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.

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.

Chutney vs Relish

Both condiments are made with chopped vegetables, vinegar, and added spices. Typically, chutney has a softer consistency and contains a variety of fruit pieces. Relish usually contains one type of vegetable and no fruit.

(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.

Our answer

So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic. Generally the vinegar in the chutney will mellow over time and we suggest that you allow 2 months for the sealed jars of chutney to "mature" in a cool, dry place.

Do you put lids on jars when chutney is hot? ›

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.

The most common method is to simply cook it for longer, until the excess water evaporates and the chutney thickens naturally. This can take a while, so be patient and stir the chutney frequently to prevent it from sticking to the bottom of the pan.

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.

It's quite alright to reuse jam jars and they don't have to be Kilner jars either. It's not necessary to put a greaseproof or a waxed disc in the top of the jar - just fill it nearly to the top with the aim of having the smallest air gap. This is to prevent mould spores in the air spoiling your chutney.

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.

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.