chutneys

Everyone needs to know how to make good chutney. This recipe is a real all rounder and if you have a food processor it will do all the hard chopping work for you. If you wish to keep the chutney for a long time you will need a couple of sterilised jars. The dish washer set on a high heat will do the job for you. If you don’t have a dishwasher then wash the jars in soapy hot water then place in a preheated oven for 5-6 minutes at 160 degrees. Place the lids in a bowl of boiling water. Carful not to touch the inside of the lid or jar as it will have to be sterilised again. Also because of the high vinegar content in the chutney if your lid is not lacquered it may corrode the lids and not last as long. So place a waxed disc on each jar before putting on the lid. Be sure to label and date all chutneys that you make this one will last 3-4 months or more if you can resist eating it. Perfect with cold meats, cheeses, pate and terrines or just in a sandwich with your favourite filling.