Easy Homemade Guinness Chutney Recipe - Larder Love (2024)

FAQs

Do I cool chutney before putting in 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.

As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap.

Ingredients: 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.

6. Allow to Mature. Chutneys are best eaten after a long maturing period so we recommend storing them in a cool, dry dark place and leaving them for no less than 8 weeks before opening them.

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.

There is only one good reason why pudina chutney turns bitter. It can turn bitter if you grind it too much of for too long in the electric grinder. The oils in the leaves start to turn rancid. The solution is simple.

It is reputed that a British army major named Grey had a sweet variety of mango chutney made especially to suit his taste. Thus Major Grey Chutney is thought to have been born, made by Merwanjee Poonjiajee, established in the year 1876.

Heat the oven to 140C/120C fan/gas 1. Wash the jars in hot, soapy water, then rinse well. Place the jars on a baking sheet and put them in the oven to dry completely – this should take around 10 minutes but can vary. If using jars with rubber seals, boil the seals, as dry heat damages them.

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.

Do you let jam cool before putting in jars? ›

Once the jam has set, leave it to settle for 15 minutes or so – particularly with jam containing whole fruit, such as strawberry or damson, or chunky marmalade – to prevent the fruit from rising to the top when it's poured into the jar. Then pour into clean, dry, hot jars, filling them as near to the top as possible.

Also once the chutney has been opened it should be stored in the fridge. We would mention that the Fig And Olive Chutney is slightly different as it is chopped in a food processor after cooking and therefore will not keep for a long time. We suggest storing this chutney in the fridge and using it within three months.