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Easy
By Richard Whittington and Martin Webb
Published 1995
Bacteria, yeasts and fungi lie in wait to make your chutneys ready for the bin. Always sterilise jars before filling. Wash them in hot water with detergent, rinse well and put in a large pan. Cover completely with water, and boil for 5 minutes. Leave to cool and remove with scrupulously clean hands or tongs and stand rim down on a clean cloth to dry. Lids and rubber sealing rings should be boiled too.
Once opened, keep chutney in the refrigerator.