Chutney is ready when it has reduced and thickened to a jam-like consistency and no excess liquid remains. Long, slow cooking is best for chutneys, so that the ingredients can break down and all the flavor is extracted.
Once cooked and bottled, store chutney in a cool, dry, dark place for at least a month before eating, to allow the flavors to develop and mellow. If kept in the correct conditions, unopened jars can keep for up to a year. Once opened, consume within a month.
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Asian Recipes **
