Comments on: Mixed Fruit Chutney Recipe

By: Val

Val — Sun, 07 Feb 2010 11:48:07 +0000

At least 12 months – I've got one of this recipe that dates back to 2007 and, although opened about 3 months ago, is still fine. To be on the safe side, advise to keep in fridge once opened.

By: Mo

Mo — Sun, 07 Feb 2010 11:30:16 +0000

Just found this recipe and will make it soon for country market. What would be helpful is how long chutney will last, most I know last a long time in fact the longer they are kept the better, but once opened does this chutney have a shorter life or not? I have tried other recipes of yours and they have always vbeen successful. MANY THANKS Mo

By: Lucy

Lucy — Mon, 04 Jan 2010 10:37:27 +0000

I have just made 20 jars of chutney and used jam covers to seal them, but then read in a preserves book that this is not suitable for chutneys as the vinegar rots the cover. Is this correct? I'm not sure what to do with the chutney now, whether it'll be alright or not. Thanks.

By: Val

Val — Mon, 23 Nov 2009 18:55:26 +0000

This link should help http://www.schwartz.co.uk/productdetail.cfm?ID=5163

By: Anne

Anne — Mon, 23 Nov 2009 17:48:36 +0000

I am not familiar with the term mixed spice. Could you tell me what it is or what I could substitute?
Canada

By: pauline thompson

pauline thompson — Mon, 19 Oct 2009 12:32:03 +0000

try this chilli jam my family love it
2 oz med red chillis finely chopped
175grms onions finely chopped
350grms sweet red peppers deseeded finely chopped
2large cloves garlic finely chopped
450ml white wine vinegar
12oz graulated sugar 2tbls lemon juice
cook onions in alittle water till soft .drain well put peppers chillis garlic in the pan with onions,and vinegar simmer 25 mins
add warmed sugar stir till disolved add lemon juice bring to boil, boil rapidly for 15 mins till setting point is reached, pot in usual way

By: Val

Val — Tue, 13 Oct 2009 16:46:37 +0000

Either will do for a chutney.

By: Jean

Jean — Tue, 13 Oct 2009 13:57:46 +0000

Mixed fruit chutney – cooking apples or eating apples?

Many thanks

By: Val

Val — Fri, 02 Oct 2009 15:53:26 +0000

Yes you need to reduce it until it is thick. Leave the lid off, and keep on going. It can take upto 2 hours.

By: Lucy

Lucy — Fri, 02 Oct 2009 12:41:14 +0000

I am currently making this chutney but I'm not sure how long to simmer it for. It's been simmering for over half an hour but there still seems to be a lot of liquid. Should that be the case or do I need to reduce it until there isn't much liquid left at all?