Sweet, Tangy, and Spiced: Perfect Homemade Chutney
Chutney is a savoury, sweet and sometimes spicy condiment that originated in India (we’ve all heard of mango chutney). It’s made by cooking together a mix of fruits, vegetables, herbs and spices, sometimes with sugar and vinegar.
Some chutneys are designed to be eaten fresh, while others are cooked to resemble a jam or relish, and are stored in the fridge. A popular cooked chutney is mango chutney to serve with Indian meals, made with unriped mangoes, sugar and warming spice like cinnamon and cloves.
Apple Chutney With Dates And Cranberries (The Veg Space) is spiced with sultanas, perfect in sandwiches, wraps or with a vegan cheeseboard.
Always keep lids on chutney, to avoid tempted insects like ants. And always thoroughly rinse jars and lids for the same reason, before recycling.
Read up on food safety for people and pets (many foods including dried fruits, citrus and spices are unsafe near animal friends). Before recycling tins, rinse/remove lids (or pop ring-pulls over holes) then ‘pinch’ inner rims together, to stop wildlife getting trapped.
Although it’s good to compost food scraps, unless you have a food waste bin (turned into biogas), just bin allium scraps (onion, leeks, garlic, shallot, chives), citrus/tomato/rhubarb scraps and tea/coffee grounds. To avoid too much acid/caffeine affecting compost creatures.
If making your own chutney, it’s important to sterilise jars: Wash them in hot soapy water, then rinse thoroughly. Leave them wet and place upside down on a baking tray, and heat the tray in an oven at 140°C to 160°C (275°F to 320°F) for 10–15 minutes. Alternatively, microwave damp jars on high for 45–60 seconds. Boil any seals, as dry heat damages the rubber.
Homemade courgette (zucchini) chutney
Courgette Chutney (The Veg Space) is packed with southern European flavours – red pepper, tomato and refresh herbs. Ideal with sandwiches, wraps or burgers, or again with a vegan cheeseboard.
Only buy organic courgettes/zucchini (some ‘bad batches of seeds’ can be dangerous – one cook writer almost died from eating them)
Fig chutney with lemon and ginger
Fig Chutney with Lemon and Ginger (The Veg Space) contains Bramley apples and Christmas spice.
Carley’s organic chutney from Cornwall
Carley’s organic apple and sultana chutney is made in Cornwall, also sold by the case. It’s made wtih locally grown organic Gala, Red Pippin and Russel apples, along with fresh onions and sultanas. Free from refined sugar, it’s sweetened with organic raw agave syrup. Perfect with a vegan Ploughman’s!
The beetroot chutney is equally delicious and also made with fresh organic veggies, bought from a farm in Cornwall. These are simmered with organic cider vinegar, fresh Cornish apples and onions, orange juice, goji berries, agave syrup and warming spices. Perfect for sandwiches.
Mango chutney (for your vegan curry)
This mango chutney (Elephantastic Vegan) is also good for vegan grilled cheese sandwiches and burgers. Learn how to easily peel and slice a mango (either with a knife or just the ‘glass trick method’).
Or use Pack’d organic frozen mango (sold in zero waste paper packs).
Geo Organics organic mango chutney is made with organic dried mango and raw cane sugar, along with organic dried onion, sea salt and mixed spices.
