chutneys - the rules....

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Deano27

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chutneys - the rules....
« on: September 22, 2008, 23:43 »
are there any particular rules regarding how long a chutney should be left before consuming?  some places say tuck in straight away, eat within a few months, others say leave for minimum 3 months to mature.

i've made 2x varieties today, spiced rhubarb chutney and courgette chutney, they are all sealed in jars.  i'm hoping i won't need to open them till near christmas time.  what do you think?

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Scribbler

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chutneys - the rules....
« Reply #1 on: September 23, 2008, 15:07 »
Suggest you try after three months - just in time for Christmas.

I've just made some green tomato chutney and it will be left to mellow until December.
Growing salad leaves isn't rocket science.

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Sideways

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chutneys - the rules....
« Reply #2 on: September 24, 2008, 09:21 »
I made a large batch of spiced apple chutney three weeks ago, tried it at the weekend and it was delicious but it will benefit from further aging.
We lived for days on nothing but food and water.

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Scribbler

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chutneys - the rules....
« Reply #3 on: September 24, 2008, 09:41 »
Got told off by the Mrs. when she came home from work. She said I should have used a circular waxed or plastic thingy to put inside the jar over the surface of the chutney, and a similar plastic membrane under the lid. But the jars I was using have plastic insides to the lids, so it would seem to be ok.

Any thoughts on this?

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metmum

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chutneys - the rules....
« Reply #4 on: October 07, 2008, 20:23 »
For chutneys you should only use the lids with plastic in side, never cover them with a membrane, if you do the lid can't create a seal and the vinager in the chutney evaporates and the chutney goes off.

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Scribbler

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chutneys - the rules....
« Reply #5 on: October 08, 2008, 08:44 »
Thanks for that MM. Used jam pot covers under the lids for another lot of green tomato and apple chutney. I'll take these out.

Will leave the circle of waxproof paper on top of the chutney though.

Although not so nice looking, peanut butter jars are especially good as the lids are completely made of plastic instead of just having an inside coating. A decent size too.

The green tomato chutney recipe on this website is brilliant - had a taste the other day.

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digital_biscuit

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chutneys - the rules....
« Reply #6 on: October 08, 2008, 12:17 »
Do you leave to "mellow" in the fridge or at room temperature??

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jazzbyrd

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chutneys - the rules....
« Reply #7 on: October 10, 2008, 12:41 »
If the jar lids have a coating of plastic and the plastic is sound ie. no scratches etc...you do not need to use a membrane. I have made chutneys and jams for years and I have never had to use membranes or wax discs. My chutney keeps for many months too.

Jazz
Do androids dream of electric sheep?



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