Transfer chutney to sterilised jars, seal well and store for up to a year. Most English chutneys need to be left to mature for about three months before eating - this allows the ingredients to absorb the vinegar and the vinegar to mellow. Freshly made chutneys can be very vinegary and harsh, even unpleasant.

To test if a chutney's ready, run a spoon gently across the top of the chutney. The spoon should leave a trail and no excess vinegar should run into it - if vinegar quickly fills the trail then it's not ready.

More chutney recipes

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More chutney recipes

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Storage

Preparation

Varieties of chutney

Apple chutney

Mango chutney

Piccalilli

Relish

Tomato chutney

Other preserves

Jam

Lemon curd

Marmalade

Mincemeat

Peanut butter

Pickle

Preserved lemons

Sauerkraut

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