1. Labels should state hot or mild.
2. Colour, bright and even throughout.
3. Dark chutney should be dark and bright, but not muddy.
4. Jars filled to ½inch (12mm) from top of jar.
5. Consistency reasonably firm, and uniform.
6. No large pieces of onion, skin, cores, or stones.
7. No air bubbles or free vinegar.
8. Mature flavour (improved by potting for two months).
9. Flavours blended well, and characteristic of ingredients used.

Only a few starting tips but worth paying attention to.

Thanks to www.jamworld.co.uk

Remember that Bribery, Blackmail and Intimidation could work to if winning is that important.

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Using chutney
There are hundreds, if not thousands of possible combinations of ingredients for chutney. Most chutneys have a fruit base, but many non-sweet vegetables can also be used. Once you get the basic concept down, you can experiment with any number of fruits and/or vegetables. Use firm-fleshed, under-ripe fruits such as green mangos, bananas, peaches, apples, nectarines and apricots. Rhubarb and firm or under-ripe tomatoes are also good candidates. Soft fruits with delicate flavors such as raspberries, strawberries and others will cook down into more of a smooth jam and their flavor will be lost. Dried fruits work particularly well in chutneys since they retain their texture, yet contribute a tart flavor offset by the sugar and spices.

To remove skin from tomatoes,

1. Place them in a pan of boiling water.
2. Wait till the skin splits.
3. Lift with a slotted spoon( careful they will be hot)
4. Peel off skin.

Your tomatoes are now ready to use.

Jar's

How to prepare your jar prior to chutney.

Even if you use new jars some of the rules still apply.

1. Remove old labels(wire wool works).
2. Wash well (use a dishwasher).
3. Use wax paper if lids are not lined.
4. place chutney in warm jars as this makes a graet air tight seal.

I use the dishwasher prior to jaring, insuring that the end of the wash cycle will finish when the chutney is ready for the jar, so you end up with a hot, clean jar, with no germs?, ready for your chutney.  This make life so much easier than sterilize, store, wax and the rest of the old wifes tales.

No 1 TOP TIP

Don't leave the wife to WATCH your Chutney it will burn?

Chutney tips and hints

Most common chutney spices: ginger, cinnamon, cloves, nutmeg, allspice, cardamom.

Most common chutney fruits: raisin, mango, tamarind, citrus fruit, apricot, peach.

Most common herbs: coriander, mint.

Most chutneys will contain some onion and many also include garlic.

Mix chutney with cream cheese, sour cream or creme fraiche for cracker spread or fruit dip.

Mix chutney with a bit of olive oil and use it as a quick marinade or glaze for meats.

Keep in mind that the sugar in chutney will carmelize. Add the final glaze when the meat is nearly done to avoid charring and flare-ups on the grill.

When using a chutney mixture as a marinade, be sure to boil it again and cool before using it as a glaze.

Mix with homemade or packaged mayonnaise for accenting cold meats or poultry.

Most chutneys will last weeks in the refrigerator due to the acid/vinegar content.