Apple Chutney Recipe (2024)

FAQs

How do you know if chutney is thick enough? ›

If the chutney immediately fills the channel it is not the correct consistency yet, but if the channel is still visible after 2 seconds then the right consistency has been reached.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

Our answer. When you make chutney its consistency is determined by the evaporation of liquid as the chutney cooks. So if possible you should use a wide pan as this has a larger surface area which means that liquid will evaporate more quickly and should help to prevent the fruit in the chutney from becoming too soft.

Like most finished unopened preserves, chutney has at least a year's shelf life, as long as it's stored in a cool dark place. Some chutneys might even last up to two years. When opened, tightly covered and stored in the fridge, chutney should last at least a month.

As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap.

The excess water will evaporate making the chutney thicker, switch off the heat immediately to get the desired thickness and remove it in a cold bowl. Do not leave it in the same vessel in which you have boiled it, the chutney may thicken more than what you desire.

If you made a double quantity it may take longer for the acid in the vinegar to mellow, unless you used a particularly wide pan that would help the vinegar to evaporate more easily. So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic.

Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.

With dried spices you need to leave the chutney to an absolute minimum of 6 weeks but the longer you leave the better is will taste as the spices mature. A 6 months old chutney will taste very food. With the fresh spices it need only be 6 weeks old. Always cook your chutneys on a low heat, slowly, don't rush.

The most common method is to simply cook it for longer, until the excess water evaporates and the chutney thickens naturally. This can take a while, so be patient and stir the chutney frequently to prevent it from sticking to the bottom of the pan.

Does it matter if chutney is a bit runny? ›

If the chutney seems too runny, cook it for another 5-10 minutes and test again. You may also like to give the chutney the odd stir as you cook it, to prevent the mixture at the edges of the pan from catching.

Points to remember

Simmer the mixture until the fruit or vegetables have softened and the consistency is thick and syrupy, with no runny liquid.

How to freeze sliced apples. When sliced, apples can be used for pastry fillings, smoothies, apple sauce, chutney and more. Prep them as you would for snacking – wash the apple, peel it (if you prefer), core then chop. When an apple is exposed to the air, it oxidises, turning an unattractive brown colour.

The best way to tell if opened chutney is bad is to check the smell and appearance. If it has an odd taste, an off odor, or if you see mold on it, throw it out immediately.

A good chutney is quite firm, often with noticeable pieces of fruit, although the cookery may have turned them into a puree. If a chutney is runny, the cooking time has probably been skimped; it should be firm enough to sit on a piece of ham or pork pie all the way to the mouth and not run away with itself.

The best way to test if your chutney has cooked down enough is to put a little spoonful on a plate in the fridge and let it chill for 5 minutes or so. If the liquid runs across the plate, it needs more cooking. If the liquid is quite thick and set, the chutney is done.