Points to remember

  • Prepare fruit or vegetables by cutting into small even-sized chunks, discarding any blemished pieces.
  • Place in a large pan with sugar and vinegar and cook down gently until the sugar is dissolved, stirring frequently.
  • Simmer the mixture until the fruit or vegetables have softened and the consistency is thick and syrupy, with no runny liquid.
  • Place the hot chutney into clean, hot jars and seal.
Ad
TIPS
MAKING CHUTNEY

Sterilise jars by running them through a dishwasher cycle, or washing them with hot soapy water and placing in an oven at 100C for 10-15 mins.

MAKING CHUTNEY

Chutneys are best left to mature for a couple of months before eating because the acids from the vinegar soften and the fruit flavours have time to meld and become more complex.

Sponsored content

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Be the first to comment

We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...

Ad
Ad

Related guides

Ad

You may also like

Sponsored content