Showing guidelines

Be careful when making and covering chutneys the equipment should only be used for vinegar based preserves, pans should be stainless steel or aluminum. Jar covers must have vinegar proof seals as the vinegar corrodes other type of seals.

"Chutneys, labels should declare if hot or mild."

Consistency smooth firm, ingredients evenly distributed, no excess vinegar or air bubbles at least 3 months old.
Chutneys are only sealed with vinegar proof metal twist covers, Flavour well blended, characteristic of ingredients used .

Apple chutney recipe

This recipe is suitable for any time of the year, but autumn is the peak apple time to capture their taste.

(Makes approx 4-6 large 454g / 1 lb jars)

1. Apples cookers: coarsely chopped 3 kg / 6 lb
2. Onions: chopped 450g / 1 lb
3. Sultanas: 30g / 1 oz
4. Raisins: 30g / 1 oz
5. Malt vinegar: 1.75 litres / 3 pints
6. Sugar: 1.4kg / 3 lb
7. Ginger ground: 5ml / 1 teaspoon
8. Cayenne pepper: 5ml / 1 teaspoon
9. Salt: 5ml / 1 teaspoon

Container

Clheck the schedule carefully, most ask for a large 454g / 1lb jar. Chutneys must be sealed with metal, vinegar proof twist covers. For home use bottling jars can be used, screw or spring clip type.

Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under running tap, leave to stand on some clean kitchen paper towel, tops down.
Prepare fruit by chopping as recipe, place all ingredients in the pan. Bring to the boil over high heat, stirring frequently, reduce heat, simmer for about 1 hour. Follow Sussex fruit chutney recipe.

Exhibition damson chutney recipe

This recipe is suitable when damsons are available. Smaller than plums, they make a great tasting chutney.

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

1. Damsons: halved and stones removed 1.5kg / 3 lb
2. Apples cookers: chopped 700g / 1½ lb
3. Onions: chopped 450g / 1lb
4. Sultanas: 30g / 1 oz
5. Raisins: 30g / 1 oz
6. Malt vinegar: 1.2 litres / 2 pints
7. Sugar soft brown: 250g / ½ lb
8. Ginger ground: 5ml / 1 teaspoon
9. Allspice ground: 15ml / 1 tablespoon
10. Salt: 5ml / 1 teaspoon

Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under running tap leave to stand on some clean kitchen paper towel, tops down.
Prepare fruit by chopping as recipe, place all ingredients in the pan. Bring to the boil over high heat, stirring frequently, reduce heat, simmer for about 1½ - 2 hours. Follow Sussex fruit chutney recipe.

Exhibition mango chutney recipe

Favourite with curry dishes.

(Makes approx 4-6 large 454g / 1 lb jars)

1. Mangoes: peeled, halved and stones removed 2 kg / 4 lb
2. Apples cookers: peeled, cored & chopped 250g / ½ lb
3. Onions: chopped 250g / ½ lb
4. Garlic cloves: 3 chopped
5. Sultanas: 50g / 2 oz
6. Raisins: 50g / 2 oz
7. White vinegar: 600 ml / 1 pint
8. Sugar soft brown: 250g / ½ lb
9. Ginger ground: 15ml / 1 tablespoon
10. Nutmeg grated: 5ml / 1 teaspoon
11. Salt: 2.5ml / ½ teaspoon

Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under running tap leave to stand on some clean kitchen paper towel, tops down.
Prepare mangoes by slicing, rest of ingredients as recipe place in the pan. Bring to the boil over high heat, stirring frequently, reduce heat simmer for about 1½ - 2 hours. Follow Sussex fruit chutney recipe.

Exhibition beetroot chutney recipe

Pick or select beetroot when they are tennis ball size for best texture.

(Makes approx 5-7 large 454g / 1 lb jars)

1. Beetroot: cooked 1.8 kg / 4 lb
2. Onions: chopped 225g / ½ lb
3. Sultanas: 225g / ½ lb
4. Raisins: 225g / ½ lb
5. Malt vinegar: 1.2 litres / 2 pints
6. Sugar: 225g / ½ lb
7. Cloves ground: 5ml / 1 teaspoon or 6 whole
8. Allspice ground: 15ml / 1 tablespoon
9. Salt: 5ml / 1 teaspoon

Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under running tap leave to stand on some clean kitchen paper towel, tops down.
Prepare Beetroot: place in saucepan of boiling water for 35 - 45 minutes, (when cooking Beetroot always leave on roots and cut stalks to 3 cm, this prevents bleeding during cooking). When cooked, drain in colander and scrape of skin, chop finely. Place all ingredients in the pan. Bring to the boil over high heat, stir frequently, reduce heat simmer, for about 1½ - 2 hours. Follow Sussex chutney recipe.