Home Heat Treatments - Chutney Making

Question 1

What are the five main underlying principles of chutney making?

Answer 1

Boiling fruit and vegetables at 100 degrees Celsius and then simmering destroys microorganisms and inactivates enzymes
Boiling and then simmering helps soften fruits and vegetables by breaking down their walls
Sugar acts as a preservative by creating a concentrated sugar solution which dehydrates and kills microorganisms by osmosis
Vinegar acts as a preservative as it lowers the pH, the acidic environment inhibits microbial growth and inactivates enzymes as they prefer a pH of 7
The chutney is well sealed to prevent the re-entry of microorganisms

Question 2

Why should the use of metal utensils be avoided when making chutney?

Answer 2

As the metal reacts with the acid in the vinegar which leaves an unpleasant taste.

Question 3

Why should cellophane covers not be used for chutneys?

Answer 3

As they allow evaporation to take place inside the jar which causes the chutney to shrink

Question 4

Why should plastic-coated lids be used for chutneys?

Answer 4

As the acid in vinegar will corrode metal-coated lids

Question 5

Why should brown sugar be used instead of white sugar when making chutney?

Answer 5

Brown sugar offers a richer colour