Cross-contamination can introduce bacteria that will spoil the chutney faster. Do not dip used spoons into the jar; instead, ...

It makes an excellent simmer sauce. Brown your meat, then add chutney and cook over a low flame. Spoon the sauce over the meat as you cook the same way you might butter-baste a steak. Then top the ...

Blend until you get a smooth, bright green paste. Take a taste and adjust the salt or lime juice if it feels like it's missing something. Spoon the chutney into a clean, airtight jar. Store it in the ...