Chutneys

Chutneys are where I first started learning about preserving, and they are by far my favourite thing to make — except perhaps beer, although I probably enjoy the drinking part more!

A good homemade chutney can transform all sorts of meals. Add a spoonful to a toastie to make it feel slightly more bougie, use it to liven up a side salad, pile it onto a perfectly grilled burger, serve it alongside a cheeseboard, or simply eat it straight from the jar. No judgement here.

Chutneys are also much more forgiving than jams because there is no precise setting point to worry about. Under-reduce one and you will simply have a slightly saucier chutney. Reduce it a little too far and, as long as you have not outright burnt it, you will end up with a thicker, drier chutney. Both can still be absolutely delicious.

So, fancy giving homemade chutney a go?

Have a look through my chutney recipes below. There are plenty of different flavours to choose from, but if you are feeling overwhelmed by the options, I would recommend starting with either the Tomato Chutney or the Caramelised Onion Chutney. Both are beginner-friendly, versatile and a great introduction to preserving.

Good luck — and enjoy!

New to Chutney Making? Check out these two recipes below.