Chutney is a condiment, popular in Indian and Asian cuisine, in the form of a relish made from chopped fruit and vegetables which are cooked with spices, sugar and vinegar. Fruit chutney is the most popular and is often made with apricots, peaches, pineapple, mangoes, apples or cranberries. Mixing these fruits is common in chutneys. Other additions may include raisins, currants or nuts. Seasonings include chilli powder, pepper flakes, ginger, garlic, curry powders, pepper, tamarind paste and lemon juice. The high acidity, cooking time and processing of chutney can preserve it for an extended period of time.
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Things you need
- Boiling water canning pot
- 1/2 pint or 1 pint canning jars with lids
- Prepared chutney
- Baking Tray
- Plastic spatula
- Jar lifter
Fill a large canning pot with water and bring the water to a boil. Turn the water down to a simmer. Place the canning jars, inner lids and lid rings in the water.
Wash all of the produce to be used for the chutney recipe well. Prepare the recipe and cook until finished. Bring the mixture to a boil for five minutes. Reduce the heat and simmer for 25 minutes, stirring occasionally.
Remove a jar from the hot water with tongs. Immediately fill the jar with the hot chutney mixture leaving about 1/2 inch of space between the top of the chutney and the rim of the jar. Use a sterile plastic spatula to remove any air bubbles within the chutney. Wipe the rim of each jar with a clean, damp paper towel.
Remove an inner lid from the hot water using the tongs and carefully place it on the mouth of the jar. Do not touch the lid with your fingers or other utensils to avoid contamination. Remove an outer ring from the water and screw it onto the jar, firmly. Continue this process until all of the chutney has been packed.
Bring the water in the canning pot up to a boil. Place the jars in the canning pot with the jar lifter and boil them for 10 minutes if below an altitude of 1000 feet. For altitudes from 1000 to 6000 feet, boil the jars for 15 minutes. For altitudes greater than 6000 feet boil the jars for 20 minutes.
Remove the jars from the canning pot with the jar lifter. Allow the jars to cool undisturbed for 24 hours. As the jars cool, listen for the distinctive "pop" sound that indicates the each jar has properly sealed. Press down on the inner lid of the jars to check for a proper vacuum seal. If the lid clicks, the jar is not properly sealed.
Tips and warnings
- While the outer rings of canning jars can be used repeatedly, the inner lids are designed for single use only. Never reuse an inner lid when canning to prevent the food from spoiling and possibly causing a food borne illness.
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