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Table of Contents:
- What kind of vinegar do you use for chutney?
- Does chutney thicken in the jar?
- Can I use distilled vinegar to make chutney?
- How long should you leave chutney to mature?
- How Long Will homemade chutney keep for?
What kind of vinegar do you use for chutney?
Spices, too, can be switched, as can the vinegar – a cider vinegar would complement an all-apple chutney beautifully. But stick to the given weights and method. The sugar and vinegar are essential, too, for that quintessential sharp-sweet flavour and to preserve the chutney.
Does chutney thicken in the jar?
When you make chutney its consistency is determined by the evaporation of liquid as the chutney cooks. ... Otherwise some chopped dried fruits added before the re-cooking may help. You must also be sure to re-sterilize properly any jars that you are going to use to store the chutney in before jarring the re-cooked chutney.
Can I use distilled vinegar to make chutney?
Vinegar is used in chutney because its acidity effectively inhibits the actions of unwanted micro-organisms. Distilled vinegar is the strongest preservative, but also one of the most expensive. The more you pay for your wine or malt vinegar, the tastier your chutneys will be.
How long should you leave chutney to mature?
Allow to Mature Chutneys are best eaten after a long maturing period so we recommend storing them in a cool, dry dark place and leaving them for no less than 8 weeks before opening them.
How Long Will homemade chutney keep for?
Chutneys and pickles have at least a year's shelf life, fruit liqueurs and fruits in alcohol up to two years. Once opened store in the fridge and use within four weeks.
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