All you need to know about making chutney

The word ‘chutney’ is an anglicized form of the Hindi word chatni. The original version took several days to make with the ingredients being slowly cooked in the hot Indian sun until the desired consistency and flavour was reached. The British brought it home from India during the colonial era, added vinegar to the recipe to give it a longer shelf life, and preserved it in ceramic jars.

My first introduction to chutney, or pickle as it is sometimes known, was a Ploughman’s lunch in a pub in the south west of England. A couple of thick slices of fresh farmhouse bread, a slab of local cheddar cheese, Branston pickle, and a pickled onion. All washed down with a half pint of local cider. Today's chutneys have become much more sophisticated with the introduction of flavoured vinegars and new spices.

The first thing to know about chutney is that there is no right or wrong recipe. Flavours can range from spicy to mild and sweet to sour. And they can be chunky or smooth depending on the type and size of the vegetables. More importantly, they are easy to make. It is simply a case of putting all the ingredients in a saucepan and letting it boil away over a medium heat until it thickens. Depending on the type of chutney, there can be some peeling and chopping involved, and you do need to keep an eye on it once it’s in the pan to make sure it doesn’t catch on the bottom. But that’s about it. Once you’ve given it the required time on the top of the stove, draw your spoon through the mixture and if it does not immediately fill with juice, the chutney is ready.

The only other thing you need to know is that chutney needs to ‘mature’ and is best eaten at least a month after being made. Shelf life, however, is anything up to a year and beyond! Finally a word on sterilising the jars before you fill them. This is very important and is very easy.

Simply wash the jars in soapy water, rinse and place in a low oven for about 10 minutes, or until they are dry. Fill the jars while they are still warm and put the lid on straight away. To save money, you can re-use old jars but I always buy the lids as new.