Chutney

Chutney is just another version of boiled jam with additional spices, onions (typically), and possibly other vegetables. These sauces were traditionally served with Indian and Far Eastern dishes but now we know they make a very tasty addition served with any meat or poultry dish. Boiled jams and spiced fruits can easily be turned into chutney by adding some chopped onion and more spices before cooking. Traditional chutneys are usually quite spicy but not necessarily hot, so for additional heat, add more ginger and pepper to any type of chutney. Chutney can be a smooth sauce or have more texture, so either leave fruits in small chunks or whir it in a blender or food processor. Your yield from these recipes will depend on how thick you want the sauce and any other ingredients you may add as well as the type of jars you choose. Any yields given are only approximate, so always sterilize a few extra jars “just in case.”