Chutney uses cut fruit or vegetables which are cooked in vinegar (often with spices as cumin, coriander, allspice, pepper, mustard seed, ...). Chutneys therefore do not require curing as a first step. When put in sterilized jars for storing, make sure the chutney is still very hot when pouring it in, and make sure there is as little air left as possible in the jar. See canning.
References[edit | edit source]
- even eggs can be pickled which is neither
- Practical self-sufficiency by Dick and James Strawbridge