Chutney is a great way to preserve a seasonal glut of fruit or vegetables. Serve with cheese, pâtés or cold meats.
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Transfer chutney to sterilised jars, seal well and store for up to a year. Most English chutneys need to be left to mature for about three months before eating - this allows the ingredients to absorb the vinegar and the vinegar to mellow. Freshly made chutneys can be very vinegary and harsh, even unpleasant.
To test if a chutney's ready, run a spoon gently across the top of the chutney. The spoon should leave a trail and no excess vinegar should run into it - if vinegar quickly fills the trail then it's not ready.
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