Prep to Cook
Jam pan or very large deep sided pan, long handles spoon, vegetable knife, peeler, chopping board, measuring jug, teaspoon, 5 – 6 jam jars, labels
Prep: In the jam pan:
Homemade chutney makes good use of seasonal fruits. It is cheaper than bought chutney. It is a good group ‘cooking’ activity because the chopping and dicing can be shared!
Cooks Know How: Preserving is a way of utilising abundant fruits and preventing waste. In chutney the vinegar and sugar are the ingredients that must be there for their function as preservatives. The malt vinegar is acid and makes the pH of the chutney too low for the growth of any microbes. The sugar not only sweetens the mixture but also holds the juices from the fruits, making them unavailable for microbial growth. The boiling process ensures everything is softened, tenderised and reduced to a chutney texture. Salt also helps to preserve the chutney. It is a simple, effective way to make an accompaniment for cold meats, cheeses and curries. Always put a date on the chutney and use it before the next seasonal gathering of green tomatoes.
You can change the apples for squash or marrow. The raisins can be left out and dates or fresh figs can be used instead. For a hotter flavour chutney add 2 or 3 finely diced green chillies.