Can chutney be frozen?

B

bonnieinholland

Well-known member
I made cranberry quince chutney (fresh cranberries, onion, red pepper, quince jelly, dried currants, etc) for Thanksgiving. It's more than the 3 of us can eat, that's for sure. Could I freeze the rest for the Christmas table? I'm thinking the flavor would still be good but the texture might suffer through the freezing (which would be okay, really). Anyone have any thoughts about this? Thanks very much.

cheers, Bonnie

PS For Thanksgiving (the first one I'm doing in a long time!), we're starting with a Luxembourg rose bubbly with crackers, baguette, cheeses, nuts, and an assortment of smoked fish. First course is green salad with blue cheese and walnuts accompanied by a white wine from Gaillac (France). Then the main is roasted turkey breast, braised red cabbage, watercress salad, endive gratin, the chutney, bubble and squeak cakes (mashed potatoes and shredded cooded Brussel sprouts made into cakes) and tawny port gravy. The wine with that will be a 2004 red Chassagne-Montrachet 1er Cru (Burgundy). Dessert is a pumpkin cheesecake (with a ginger nut crust), accompanied by a Tuscan vin santo. Here's wishing everyone a good holiday!

 
I'm with Luisa, I'd give it a try. Texture may change a tiny but but I doubt that much. Menu sounds

great!

 
You could also heat it up to boiling again and put in a glass jar

with a lid and most likely it will seal itself. Then you could just keep it in the fridge until Xmas. Depending on how much vinegar you used to make it, it may just stay good in the fridge without doing anything to it. My chutneys used to stay good for a very long time with no problem. Freezing should do anything to it either since it is cooked so much. It sounds wonderful.

 
You must log in or register to reply here.
Back
Top