Rhubarb Chutney Recipe (2024)

FAQs

Do you cook chutney covered or uncovered? ›

It is essential that chutneys are allowed a long and slow cooking period in a pan that is not covered with a lid. This will allow your chutney to become rich and smooth.

For most chutney recipes, a boiling water or atmospheric steam canning process is adequate, but chutney with a high vegetable content may require a pressure-canning process. During storage in the sealed jar, oxygen and additional microbial contamination is kept from the product.

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 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.

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.

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.

Jams and chutneys are made by boiling the fruit and other ingrdients together until setting point is reached (for jams) or the mixture is suitably reduced (for chutneys). The warm mixture is then poured into warm sterilized jars and sealed either with a lid or wax paper plus a cellophane wrapper.

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.

Generally the vinegar in the chutney will mellow over time and we suggest that you allow 2 months for the sealed jars of chutney to "mature" in a cool, dry place. As it is only 2 weeks, the chutney will still be on the sharp side but this should soften by Christmas or early January.

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.

Why does my chutney taste bitter? ›

Adjust the Herbs and Spices: Bitterness in chutney can sometimes be caused by an excessive amount of certain herbs or spices. Consider reducing the quantity of bitter ingredients such as fenugreek leaves (methi), mustard seeds, or certain greens like spinach.

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

Spoon your homemade preserves into the hot jars and pack down well to remove any air bubbles. If you've made jam or chutney, it's important that the mixture is still hot when filling the jars.

Ideally all chutney should have some time to mature in a cool, dry place away from bright light. Over this period the flavour of the chutney mellows and becomes less acidic or "vinegary".

Pour boiling hot chutney into hot jars, leaving a half-inch of headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two piece metal canning lids. Process pints for 10 minutes in a boiling water canner.

If you've made jam or chutney, it's important that the mixture is still hot when filling the jars.