Guidelines: Chutney

1. Labels should state hot or mild.
2. Colour, bright and even throughout.
3. Dark chutney should be dark and bright, but not muddy.
4. Jars filled to ½inch (12mm) from top of jar.
5. Consistency reasonably firm, and uniform.
6. No large pieces of onion, skin, cores, or stones.
7. No air bubbles or free vinegar.
8. Mature flavour (improved by potting for two months).
9. Flavours blended well, and characteristic of ingredients used.

Sussex mild exhibition Chutney

(Makes approx 3-4 large 454g / 1 lb jars)

1. Dried apricots: coarsely chopped 170g / 6 oz
2. Dried peaches: coarsely chopped 170g / 6 oz
3. Dried dates: finely chopped 170g / 6 oz
4. Raisins: 170g / 6 oz
5. Onions: chopped 225g / 8 oz
6. Malt vinegar: 150mls / ¼ pint
7. Water: 300 ml / ½ pint
8. Sugar: 115g / 4 oz
9. Garlic: minced or finely chopped, 1 tablespoon
10. Mustard seed: crushed or ground 1 tablespoon
11. Ginger ground: 1 tablespoon
12. Coriander ground: 1 tablespoon
13. Cinnamon ground: 1 teaspoon
14. Cayenne pepper: 1 teaspoon
15. Salt: 1 tablespoon

Container

Check the schedule carefully, most ask for a large 454g / 1lb jar. For home and exhibition, chutneys must be sealed with metal, vinegar proof twist covers.

1. Note: Used pans and spoons only for vinegar products.
2. Large saucepan or preserving pan.
3. Measuring jug
4. Weighing scales
5. Count down timer
6. Long handle wooden spoon / sharp kitchen knife
7. Ladle / jam funnel / wire rack / methylated spirits

Stage 1: Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under a running tap. Leave to stand on some clean kitchen paper towel, tops down.
Prepare fruit by chopping as recipe, place all ingredients in the large saucepan or pan. Bring to the boil over high heat, stir frequently. Reduce heat, simmer and partially cover for about 1 hour.

"This is the time to put the washed jars into the oven at the lowest setting."

Now is the time to warm the oven, set on its lowest setting. Place the draining jars tops upwards on an oven tray, then place on bottom shelf of oven.
Chutneys do not set with pectin, it is the action of cooking away the vinegar to obtain the correct texture as chutneys will set firmer when cold. After cooking for one hour, the chutney will need constant stirring, using the wooden spoon.
Continue cooking the chutney, as the liquid evaporates it will begin to bubble and pools of liquid will form on top. All this must be cooked away! the most satisfactory way is, when the liquid looks like it has evaporated, give it another five minutes. For exhibition work the two main reasons for receiving a NAS (Not as schedule) are.

• Contents contain too much liquid.
• Incorrect lid, ie: Vinegar has corroded the cover.

The final test is that when the spoon is pulled across the bottom of the pan, no liquid should flood the space behind it and the chutney should hold its shape.

"Note do not use vinegar tainted equipment for jam making."

When ready, take off the heat and turn off the oven. Now is the time to remove jars from oven.
Beware Hot Items. Place the pan on an heat resistant table mat not on your work surface! Use your wire rack for hot jars. Give the chutney a stir, then using the jam funnel fill the jars, until the level is 12mm (½ inch) from top. Fit your metal twist covers now. Place hot jars on a table mat and allow to cool.

Stage 2: Finishing

Apply the label, created on your Word processor of course! Adjust the size for the jar used, state type of contents and full date. Apply, with a 'Pritt stick' type adhesive, ensure that the label is place between the seams of the jar. Now you can polish the jar as in the early tips, for that extra show sparkle. Chutneys require storing for 3 months to mature.