What is the best vinegar for chutney?

Choosing Flavourings 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.

What do you serve with apple chutney?

It is also served with many Indian snacks. These days, it has spread its wings as it accompanies American and European dishes. Chutney is sweet, sour, or hot and spicy. It is either wet or dry.

How do you thicken apple chutney?

If your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.

How long should you leave homemade chutney before eating?

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.

What can I use instead of cider vinegar in chutney?

For 1 tablespoon of apple cider vinegar, substitute 1 tablespoon of lemon juice, one tablespoon of lime juice, or 2 tablespoons of white wine. These substitutes won’t give you the same health benefits, but they will come close to the intended flavor in recipes.

Do you put wax discs on chutney?

If you are using a lid with a rubber seal we would suggest that you press a wax paper disc on to the surface of the jam or chutney then add the seal and screw the lid on tightly. Warm jams and chutneys should always be put into warm jars as if the glass is cold the sudden change in heat could cause them to crack.

What is the best chutney?

Top 5 Summer Chutneys –

Pineapple Pachadi. A fruity chutney with pineapples, that’s chunky, sweet and sour in one bite.
Tamatar ki Chutney.
Mango Coconut Chutney.
Olive Gur Chutney.
Coconut Ginger Chutney.
Mooli Walnut Chutney.
Fig Chutney.
Black Currant Chutney.

Do you need to seal chutney jars?

However it is necessary to properly sterilize any jars and seals before use. Warm jams and chutneys should always be put into warm jars as if the glass is cold the sudden change in heat could cause them to crack. Once the jars are cool they should be clearly labelled and stored in a cool, dry and dark place.

Do you put chutney in jars hot or cold?

Warm jams and chutneys should always be put into warm jars as if the glass is cold the sudden change in heat could cause them to crack. Once the jars are cool they should be clearly labelled and stored in a cool, dry and dark place.