Pickled fruit and chilli chutney

So you're producing lots of delicious fruit and the family is eating it as fast as possible while it's at its best.  Plus you've been earning ‘brownie points' by sharing with friends and neighbours and there's still some left over.  Then you filled the freezer with juices and nectars and there's no more space left.  What's next?  Well you can't waste it – if your plants ever hear about that they could all decide their efforts are not sufficiently appreciated and go on strike!  And in addition, you'd like to be able to enjoy your produce at times outside the normal cropping season.

The following which I've been making for years now will use some of this bounty, and give you a tasty sweet and sour garnish that can be stored for several months.

Ingredients
Method

1. Place all in a saucepan, bring to the boil and then simmer for 30 minutes with occasional stirring until it thickens.

2. Use a stick blender to reduce to a smooth thick paste.

3. Pour into Fowler Vacola jars and seal.

4. Place in a pressure cooker with a trivet, add sufficient boiling water so that at least half the height of the bottles is immersed.

5. Bring to the boil, put on the lid and allow to steam for at least 10 minutes before closing the vent and taking up to pressure.

6. Sterilise for 10 minutes, then allow to cool at its own rate to avoid glass breakage or chutney overflow.

7. When all pressure is released, carefully remove jars and allow to cool.

8. Test each for a valid vacuum seal.  If OK, you should then mark the processing date on the bottles.

9. They can then be stored at room temperature for many months without any deterioration or microbial spoilage.

Surrounding Comments

Barry Madsen

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