Runner Bean Chutney Resource

Top Tips On Making Chutney

There are lots and lots of combinations of ingredients for making chutney. Most are fruit based but there are lots of savory ones as well.

When you get the basics you can experiment with your own combinations and don't be afraid to be a bit daring.

Use firm fleshed under ripe hard fruits. Soft fruits like strawberries will cook down to more of a jam and the taste will be lost.

Under ripe tomatoes also go well in a chutney but remove the skin first. Do this by boiling until the skin splits and then it will peel off easily.

Use a heavy based pan or preserving pan. The thicker and heavier base will give you more even heat distribution.

Cook it until you get the consistency you want and don't rely to much on cooking times in recipes as one person can simmer at a different rate to another.

Try to have your nice warm jars ready at the same time your chutney is ready.

Use grease proof paper to cover if the lids on the jars are not plastic or lined as metal ones can rust.

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Utensils For Making Chutney

Well there is the obvious chopping board and knife or Food Processor if you prefer.

But what about stirring, a wooden spoon is best and filling the jars, a funnel is a good idea.

As mentioned above a Preserving Pan is the way to go rather than a normal saucepan.

That then only leaves the Preserving Jars them selves and you then have everything you need to get going. The only thing left would be the time to do it all but it would be a good investment.

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Chutney Storage Solutions

Re-usable glass preserving jars are by far the best items to use. You will need new Rubber Sealing Rings if you have some already.

If however you are going to be giving your chutney away then a cheaper option would probably be more desirable. In this situation save or scrounge some old jam jars and then use Kitchen Craft Jam Pot Cover Kit as lids. A far more cost effective way to store your chutney.

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Jars And Sterilization

There are various makes of jar and they are of similar design.

There is the Kilner Jar and Le Parfait Jars, both are preserving jars which use the rubber seal.

Then there is the Jam Jar With Twist Off Lid.

You must make sure your jars are sterilized before you use them, this is easy enough to do.

Firstly wash thoroughly in soapy water and rinse then place upside down in a cold oven. Set the temperature to 160c or 140c for fan assisted ovens and when it has reached that temperature the jars are done.

They will stay warm for a while which will give you time to finish your chutney.

Also boil for a few minutes in water the rubber seals and plastic lids if you are using them.

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Vacuum Sealing Your Jars

If you are expecting to keep your chutney for longer than a few months then you will need to vacuum seal the jars and again this is easy enough to do.

Fit a new rubber ring to your jar and fill to the level indicated on the side of the jar. Seal the jars and place in a deep pan and cover with cold water. Make sure the water covers the jars by at least 2 inches and keep the jars separated with a tea towel.

Slowly bring to the boil and when boiling remove from heat and let stand still submerged to cool.

When cool you can give a gentle tug on the lid to check you have a good seal. If you have they will be hard to open.

Preserving and canning methods vary slightly for each type of jar so try to keep the instructions safe for future reference.

Use the instructions above at your own risk.

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Ways To Eat Chutney

My favorite part is the eating part and here is a selection of ideas that will bring out the best in your chutney.

• Mix the chutney with sour cream or cream cheese for a spread for crackers or as a dip.
• Mix with mayonnaise to accentuate cold meats

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