hi mamta,

what is the best way to make green chutney in bulk and store it...what ingredients should be omitted for that.

i was thinking it may go bad if i used tomato or garlic.

and what willbe the best way to retain the colour.

please suggest.

I don't make chutney that much, let alone get chance to store it.. but I'd hazard a guess that if you treat it like jam (which it more or less is) it shouldn't go off.

Use air tight "jam jars" (those designed for home jam making, not a jar that was bought with jam in it)

Clean everything with boiling water, and some people use a warm/hot oven if the jars will take it..

Put the mix in hot and shut the lids allowing them to cool naturally

.. as the mixture cools it will shrink slightly causing a good vacuum seal with the jars lid being pulled down tighter...

But as I said, I don't make jam/chutney so someone else will probably be of more help.

Steve

I make green coconut chutney regularly and what I do is collect as many small glass jars I can for this purpose. I then freeze it in small amounts in the jars - absolutely no need to sterilize the jars first. It works a treat for me, and no loss or change of flavour. If you want the recipe, I'd be happy to share it.

Liza

thanks a lot liza,

the coocnut chutney u are talking about,is the same as the southindian chutney eaten with dosa and idli.

Hello Sia

Liza is absolutely right. Chatni (I tend to call green chutney as chatni, it's I Indian name) freezes well. Simply store portions in small jars.

I too always collect all my empty jars. I collect a lot of food trays/pots etc. for garden too, but that is another storey! They are simply washed in the dishwasher. Washing in hot water will also do.

Mamta

hi mamta..

when i make fresh green chutni,i sometines add ginger garlic....or once in a while i add a little chopped onion and tomato...and the taste changes accordingly.....

what i would like to know is...if i add the above things in the chutni and store for a week or longer...is it possible that the chutni will have a shorter life. because i want to make it on a weekly basis...hence don't want to freez it.

I don't see why adding onion and garlic will make a difference. I add ginger regularly, but not garlic, because i don't like raw garlic. I am sure it will be fine for a week.

Mamta

hi

im new to this site n the grp...just thought of sharing my receipe for chutney...i basically use a small quantity of curd..drops of lemon juice, ginger, green chillies and coriander or mint leaves or both..grind all the ingredients and see the diff in taste

Welcome to the site and thank you for sharing your recipe with us all :-).

It should be nice, a bit like adding chutney to plain yoghurt, to make a chutney raita. It will have to be finished in a day or two though or yoghurt may not last.

hello mamta,

mixing chutni with yougurt(thick) also makes a nice dip...to go with pakora,cutlets...and even with nachos

Yes indeed! If you give me your full name, I will add it as a tip to the chutney recipe.

Mamta

hi mamata,

thanks for taking up my idea...

actually my name is NEHA SHARMA......while sia is my pet name.

Done!

Take a look; Green Mango Chutney

Mamta

thanks a lot....

please could you e-mail me the South Indian receipe for UPPMA many thanks.

From Virginia

spencerandvirginia@btinternet.com

Here you are Virginia

Uppama

Mamta