Mon, Oct-16-06, 00:22
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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In the places of origin, chutneys can be hot or cold, and are usually fresh!
The vinegar/lemon acidity helps preserve, even when cooked. Water-bath canning is still a viable long term storage method, even without "real" sugar. Sugar, salt and acids are all preserving-friendly ingredients. The bulk of vinegar evaporates with boiling, true, but vinegar is (standard) only 5% acetic acid and the rest is water and flavours and (gasp!) some sugars. The acid pretty much remains.
Plus, there's quite a bit of natural sugars in the tomatoes (a fruit, after all) and the malt vinegar to help with the thickening. I'd consider maybe simmering a bit longer, but it seems do-able, just as my sugarless tomato sauce thickens up when simmered.
I'd go ahead and make a half-batch of the tomato chutney, keep one small jar in the fridge that you can use up fairly quickly, and can the rest...
Enjoy the possibilities:
http://en.wikipedia.org/wiki/Chutney
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