Here are three chutney recipes crafted by Aunt Polly that you can make using glass jars with twist-off lids. Don't forget, you can find jars and lids in a variety of sizes from JBC.
1. Spicy Tomato Chutney:
Ingredients:
- 2 lbs (900 g) ripe tomatoes, chopped
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 cup (200 g) brown sugar
- 1 cup (240 ml) apple cider vinegar
- 1 tsp chilli flakes (adjust according to your spice preference)
- 1 tsp cumin seeds
- Salt to taste
Instructions:
1. In a large saucepan, combine all the ingredients and bring the mixture to the boil.
2. Reduce the heat and let it simmer for about 1 hour, stirring occasionally until the chutney thickens.
3. Pour the hot chutney into sterilised glass jars, leaving a little headspace.
4. Seal the jars tightly with twist-off lids.
5. Allow the chutney to cool completely before storing it in a cool, dark place. It will develop more flavour over time.
2. Mango Ginger Chutney:
Ingredients:
- 2 large mangoes, peeled and diced
- 1 cup (200 g) sugar
- 1/2 cup (120 ml) white vinegar
- 1 tbsp grated fresh ginger
- 1/2 tsp red chilli powder (adjust according to your taste)
- 1/2 tsp turmeric powder
- 1/2 tsp cumin seeds
- Salt to taste
Instructions:
1. In a saucepan, combine all the ingredients and bring the mixture to the boil.
2. Reduce the heat and simmer for about 30-40 minutes until the chutney thickens and the mangoes are tender.
3. Transfer the hot chutney into sterilised glass jars, leaving a little headspace.
4. Seal the jars tightly with twist-off lids.
5. Let the chutney cool down completely before storing it in a refrigerator. It will last for several weeks.
3. Mint Coriander Chutney:
Ingredients:
- 2 cups fresh mint leaves
- 1 cup fresh coriander leaves
- 2 green chillies, chopped (adjust according to your spice preference)
- 1-inch piece of ginger, grated
- 2 tbsp lemon juice
- 1 tsp cumin seeds
- Salt to taste
- Water (as needed to adjust consistency)
Instructions:
1. In a blender or food processor, combine all the ingredients except water and blend until smooth.
2. Add water gradually, as needed, to adjust the consistency of the chutney.
3. Transfer the chutney into sterilised glass jars, leaving some headspace.
4. Seal the jars tightly with twist-off lids.
5. Store the chutney in the refrigerator and use it within a week for the best flavour.
Enjoy making these delicious chutneys and storing them in your glass jars with twist-off lids from JBC, just as Aunt Polly recommends!
Aunt Polly's Delectable Chutney Recipes: Perfect for Glass Jars with Twist-Off Lids!
