Steps To Help You Preserve Chutney For A Long Time

We Indians have immense love for our chutneys! Be it snacks or even our daily meals, most of us can do without spicing things up with our chutney. The sweet-tangy flavour elevates the taste of any food in the most amazing way. We have various sacred chutney recipes that have been passed on to us by our ancestors.

After all, it was in India where this amazing food was first originated in 500 BC. While making most of the chutneys is not that hard, none of us really want to go through the same procedure very often. That’s why, we must learn the right process to preserve them, besides learning their recipes!

Most of us only consider keeping it in some airtight jar and placing in the fridge. But this makes the scrumptious chutney lose its earthy flavours and freshness. If not this, not preserving chutney well make them taste foul after a while. To avoid all this fuss and struggle to make your favourite chutney again, we are here to help.

Some simple tips and tricks can go a long way when preserving chutneys. We are sharing those with you, so that the next time you taste the chutney that you made a week ago, tastes and smells fresh like you just made it!

Before beginning to learn how to preserve any kind of chutney, there are a few supplies you will need. These are basic items that must be easily available in your kitchen.

Supplies

• Airtight glass jars or bottles
• 1 simple steel pot for sterilising the jars
• 1 canning pot
• 1 spatula
• 1 pair of tongs

Steps To Preserve Chutney

• Begin by placing your steel pot on the stove. Pour water until the part is half-filled.
• Turn on the flame and set it on medium. It shall take around 3-5 minutes.
• Once the water is boiled, carefully take your glass jars and place it in the pot filled with water.
• Let it sterilise for around 3-5 minutes. Use a pair of tongs to carefully take your jars out.
• Keep them on a clean surface so that it can slightly cool down under room temperature.
• While the jars are slightly warm, quickly fill them with your freshly prepared chutney.
• Do not fill the jars up to the brim. You must leave at least an inch or more space to close the lid properly.
• Make sure the lids are also slightly warm before closing the lid. Also, clean and dry them using a paper towel (towel cleanliness regimen you should know).

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• Once done, nicely and tightly close the lid, making sure that the product inside is not in the contact of the outer air.
• Lastly, add boiling water in the canning pot and then place the jars or bottles in it and boil for 10-20 minutes.
• Once you complete this process, take out the jars and keep it aside cooling.
• Allow them to cool for 24 hours without disturbing.

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