What kind of chutneys are there?

6 Easy, Classic Indian Chutney Recipes:
  • Tomato chutney. Like a more nuanced version of ketchup, tomato chutney is a perfect way to capture the end-of-season jammy fruits at their best.
  • Mango chutney.
  • Mint chutney.
  • Tamarind chutney.
  • Green chutney.
  • Peanut chutney.

How many chutneys are there?

Collection of 56 chutney recipes for snacks like dosa, idli, uttapam, samosa, vada, sandwich, pakora and other popular Indian chaat snacks.

Which vinegar is best for chutney?

Spices, too, can be switched, as can the vinegar – a cider vinegar would complement an all-apple chutney beautifully.

What do you do if chutney is too vinegary?

The best way to fix the vinegary taste and smell in your sauce is to add more tomato mixture without vinegar in it. You may also add some sweeteners like Sugar, but there will always be a limit to adding such ingredients in your recipe. Hence, the addition of more sauce is the best solution in this case.

Can you eat chutney straight away?

Ideally all chutney should have some time to mature in a cool, dry place away from bright light. This chutney is quick to make, can be eaten immediately and will keep for up to a month in the fridge, so it could be made a couple of weeks before Christmas.

How can you tell when chutney is ready?

There’s a very simple test. When the chutney appears thick enough, make a channel with a wooden spoon across its surface. If it leaves a channel imprinted for a few seconds without being filled by spare vinegar, it is ready.

How soon can you eat homemade chutney?

Chutneys need to be left for a few days, possibly a little longer if malt vinegar has been used to allow the flavours to develop. Vegetable and fruit pickles contain larger amounts of vinegar and less sugar and so need 2- 4 weeks before they are ready.

How do I thicken 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.