With its lumpy texture and pungent taste, chutney can be prepared with a variety of fruits, vegetables, greens and spices. Although there are different types, it is possible to follow the same procedure for any recipe. Choose the ingredients, chop them and mix them. Then, bring them to a boil to make them thicken. Once you have a thick sauce, pour it into a jar and let it cure for 2 to 3 months.
Ingrediants
Makes about 2-3 liters of chutney
- 3 kg of fresh vegetables, fruit or vegetables, such as apples, carrots, mangoes or squash
- 1 liter of vinegar, with an acidity of 5% or higher
- 500 g of sugar
- Condiments such as garlic, ginger and spices
Steps
Part 1 of 3: Prepare Everything You Need
Step 1. If you do not follow a specific recipe, choose the fruit, vegetable or vegetables you want, the important thing is that they are fresh and ripe
For example, if you are making mango chutney, you will need to use this fruit. Here are other ideas:
- Tomatoes;
- Onions
- Carrots;
- Raisins.
Step 2. Buy preservatives
You will need sugar and vinegar. For every 3 kg of fruit, vegetables or vegetables, calculate 1 liter of vinegar and 500 g of sugar. The vinegar must have a degree of acidity of at least 5%. As for sugar, choose the one you prefer.
- For example, you can use malt vinegar, distilled (white) vinegar and wine vinegar.
- Muscovado sugar darkens the chutney, while white sugar does not affect the color.
Step 3. Choose toppings that go well with the selected fruit, vegetable or vegetables
For example, you can use salt, pepper, spices and aromatic roots such as garlic and ginger. Before continuing, consider whether the ingredients blend well with each other. Here are some ideas:
- Mango chutney seasoned with 15 g of ginger, 1 clove of garlic, 1 teaspoon of mustard seeds and ½ teaspoon of red pepper flakes.
- Carrot chutney topped with a 3 cm piece of peeled and chopped ginger root, 5 cloves of garlic, 1 teaspoon of turmeric powder, a few coriander leaves and 2 tablespoons of tamarind pulp.
- Simple tomato chutney seasoned with 2 cloves of garlic, ½ teaspoon of salt, a pinch of pepper and 1 teaspoon of curry powder.
Step 4. Prepare pots and jars
Get a large stainless steel saucepan and a plastic, wooden, or stainless steel spoon so that it doesn't cause chemical reactions or negatively affect the preparation process. Then, make some clean jars to store the chutney. Sterilize them before filling them with the mixture.
The jars can be found in the supermarket or on the internet
Part 2 of 3: Prepare the Chutney
Step 1. Wash the fruit, vegetables or vegetables you intend to use carefully to remove any dirt and soil
To start, rinse them with cold water for a few seconds, then scrub the hard-skinned ones with a vegetable brush to remove stubborn dirt.
- Hard-skinned fruits and vegetables include potatoes, carrots, and ginger.
- The use of detergents, soaps or specific products for washing fruit and vegetables is not recommended.
Step 2. Cut the fruit, vegetables or vegetables considering the result you want to achieve
For example, if you are going to make a puree, the size of fruits, vegetables and vegetables does not matter at all. If you are not making a puree, try cutting them into bites of similar size.
- Some fruits and vegetables have a thick, inedible skin. In this case, delete it and throw it away. For example, mangoes need to be peeled, while tomatoes don't.
- Remove and discard any bruised or inedible parts.
Step 3. Add the vinegar, sugar, fruit, vegetables or vegetables and seasonings to the pot
Stir gently to incorporate the ingredients well. Then, put the pot on the stove.
- If you want to add inedible toppings, such as whole cloves, wrap them in cheesecloth and secure them with kitchen twine to create a bag. When cooked, it will be easy to remove.
- Cheesecloth and kitchen twine can be found in the most well-stocked supermarkets, dairy companies and online.
Step 4. Heat the mixture over medium-high heat for 10-15 minutes and bring it to a boil while stirring constantly
Once it starts to boil, the sugar will dissolve in the vinegar.
Step 5. Once the sugar is dissolved, reduce the heat to medium-low and simmer for 45-60 minutes
Before removing the mixture from the heat, check if it has thickened. Take a spoonful: you should leave a small cavity that is well accentuated and that does not fill with liquid.
During slow cooking, bubbles will form around the perimeter of the pot. If the mixture bubbles excessively, turn the heat down. If there is no bubble, turn it up slightly
Step 6. Turn off the heat
Let the chutney cool for 10-15 minutes, stirring occasionally. If you want, you can make a puree using a hand blender. If you decide to use it, blend a handful of chutney at a time and cover the utensil with a tea towel, otherwise the hot mixture will splash everywhere.
Remember to remove whole, inedible seasonings, such as bay leaves or cloves
Part 3 of 3: Fermenting the Chutney
Step 1. Sterilize the jars
Some have specific instructions regarding sterilization. If not, soak them in boiling water for 10 minutes. Before doing this, remove the lids and put them in the water as well. Remove them with pliers to avoid burning yourself.
- Before filling, let the jars cool on a clean tea towel.
- Always handle them with clean hands to avoid contaminating them.
Step 2. Transfer the chutney into the jars with extreme care using a spoon
Leave about 1.5cm on top. Then, put the lid on and close tightly to protect it from bacteria and other contaminants.
Remove chutney stains from the jar or lid with a damp cloth
Step 3. Close the jars
You can use a pasteurizing pot or a normal one. In the first case, follow the instructions in the manual. In the second, choose a large, deep pot, then place a grill on the bottom. Place the jars on the rack and immerse them completely in the water. Bring the water to a boil and let them pasteurize for 10 minutes.
- If you live 300-900m above sea level, allow 5 minutes more.
- If you live at 900-1800m above sea level, allow for 10 minutes more.
- If you live at 1800-2500m above sea level, allow 15 minutes more.
- If you live at 2500-3000m above sea level, allow 20 minutes more.
Step 4. Let the jars cool
To get started, spread a clean tea towel on the countertop or table. Once you have finished pasteurizing the jars, remove them from the hot water with tongs and place them on the cloth. Do not touch them for 20-24 hours.
- To prevent them from breaking, put them in an uncrowded place.
- If one of the jars breaks during cooling, throw it away, including the chutney, otherwise you risk eating spoiled food or swallowing bits of glass.
Step 5. Once the jars have cooled, check that the closure is airtight
To do this, press the lid - it shouldn't bend or protrude. Then, try to lift it with your fingers: if it doesn't give, then it has been sealed well.
If a jar has not been sealed well, put it in hot water immediately to try again, otherwise keep the mixture in the refrigerator and eat it within a week
Step 6. Let the chutney cure
Put it in a dry, dark place, such as in the pantry or under the sink. Then, let it ferment for 2 to 3 months. Do not open the jar until you intend to serve it. The longer you let it sit, the better it tastes.
Closed jars can be stored for up to one year
Step 7. Once the chutney is cured, open the jar to check if it has gone bad
If you consume spoiled canned foods, you risk contracting botulism, a life-threatening condition. If you notice certain red flags, throw the product away. Here are some of them:
- Bumps or leaks affecting the container;
- Damaged container;
- Upon opening, a foamy substance squirts from the jar;
- Chutney that is moldy or has an unpleasant odor.
Step 8. Store opened jars in the fridge for up to 4 weeks
At that point, discard the chutney that hasn't been eaten.
Warnings
- If you are concerned that you have contracted botulism, go to the emergency room. If left untreated, it can be lethal.
- Disorientation, droopy eyelids, and blurred vision are some of the symptoms associated with botulism.
