8 Do’s And Don’ts Of Making Fruit Chutney At Home

You must have tried onion chutney, tomato chutney, coconut chutney, garlic chutney, and even spinach chutney. There are many videos showcasing multiple variants to prepare all these chutneys. However, have you tried making fruit chutney? It’s summer, and the farmer’s market is flooded with a variety of juicy and pulpy fruits. Making a batch of fruit chutney is a must-try in this season.

Video Credit: Homemade Recipes By Suparna

Depending on what seasoning and fruits you use, the dish boasts sweet, tangy, spicy, and subtle salty notes. Depending on how you want to use it, you can keep its texture crunchy or buttery smooth. Fruit chutney often accompanies sweet dishes, but you can also pair them with savouries to make the meal wholesome. Here are some do’s and don’ts that you must keep in mind while making it.

Do Balance Flavours

To prepare any dish or accompaniment, one thing that you must keep in mind is balancing the flavours. Similarly, if you are using tangy fruits to prepare the chutney, make sure to balance it with a sweetener or spicy ingredient. You can add red chilli powder or blend fruits with green chillies and top it with honey or jaggery. It will help you create a perfect melange of sweet, tangy, and spicy flavours.

Don’t Overlook Pectin-Rich Fruits

Pectin is a compound found in fruits and vegetables like apples, carrots, lemons, and grapefruits. It helps to provide a thick consistency to any dish. If you are making fruit chutney, using pectin-rich fruits or vegetables or even their peels can help you modify the consistency and elevate the flavour palate. 

Do Use Vinegar

Vinegar is a natural preservative. When you are making a batch of fruit chutney, you will want it to last long, and the summer season makes it impossible to increase the shelf life of ingredients. Hence, adding vinegar will keep the chutney fresh for a long apart from infusing it with tangy notes. You can even use apple cider vinegar to enhance the aroma and taste of the chutney.

Don’t Rush Cooking Process

When you are cooking fruits, whether for a savoury or sweet dish, you should always keep the temperature in check. Cooking on high heat can easily burn the fruit or make it lose all its piquancy. It will burn to the point that you won’t be able to restore it despite all the cooking skills and effort. Allow them to cook on low flame and soften gradually. 

Do Use Non-Reactive Cookware

Fruits are quite delicate and can easily react with the cookware metal. Hence, you must always use non-reactive vessels. Enamel pots or stainless steel pans are perfect for cooking fruits. You should avoid using aluminium because it can react with acidic fruits and ingredients. This can ruin the flavour profile of the chutney.

Don’t Forget To Remove Foam

When you are cooking fruits or making chutney with them, several ingredients react and create foam. This needs to be removed to avoid spoilage of flavours. Use a spoon or tissue to collect it as and when you spot it. If you leave it there, the final result will not be what you expected. If you are making chutney by cooking fruits, make sure to stir continuously. This will prevent ingredients from sticking to the surface of the pan. 

Do Add Spices Slowly

When making fruit chutney, do not add all the spices simultaneously. Add each ingredient gradually. This will ensure each spice is roasted to perfection instead of burning or overpowering the tanginess and sweetness of fruits. Adding spices in small amounts will make the chutney aromatic and delicious.

Don’t Skip Cooling Process

After cooking or blending fruits, keep the mixture aside for cooling. If you skip this step and directly refrigerate the chutney, the textures and flavours can get compromised. You must also clean the jar thoroughly, keep it dry, and seal it after filling it with fruit chutney. It will ensure a longer shelf life and prevent bacterial growth.