The most likely explanation is that not enough vinegar was used, as this is the ingredient that preserves the chutney against spoilage. There needs to be at least 1 liter of vinegar to every 3 kg of fruit and vegetables. Other possible causes of mold are under-cooking the mixture, so it retains too much moisture, or the use of unsterilized jars.

Chutney with mold growing on its surface should not be eaten, as the mold may have produced toxins within the entire jar.

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Wash them in warm soapy water, then put them in a pan of boiling water for 10 minutes. You can also sterilize jars in the microwave: half fill them with cold water, then heat them on High for about 3 minutes or until the water boils. Whichever method you use, then put the jars upside-down in an oven preheated to 140 degrees C and leave them to dry for 10 minutes.

The jars must be clean, dry and warm when the hot chutney is added. As soon as you have filled the jar, cover the chutney with a waxed disc and seal with a glass, plastic or plastic-coated lid. Do not use bare metal as the vinegar in the chutney would corrode it.

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