National Chutney Challenge 2009 - The Hunt Is On To Find The Best British Chutney

National Chutney Challenge Definitions and Eligibility Criteria

Making chutney from locally grown seasonal fruit and vegetables is part of our rich British tradition of preserving the harvest for enjoyment throughout the year.

- Chutneys entered should be made from fruit or vegetable ingredients which can be readily grown or foraged in Britain (see Terms and Conditions)

- Chutney is a preservative made from finely chopped ingredients, using vinegar as a principle preserving agent, though sugar is likely to be an ingredient, together with seasonings and spices. The ingredients are cooked within the sauce

- Runner bean pickle is often called chutney, but is actually a mustard pickle. Care must therefore be taken if entering the runner bean chutney class to ensure that the recipe used produces a true chutney. If the recipe uses mustard and cornflour, then the product is a runner bean pickle, and is not eligible for entry

- Chutneys need time to mature prior to reaching their best, so competitors are advised to make their products at least two months before the competition judging

- There are many recipes for relishes and 'quick' chutneys which are uncooked or semi-cooked. These are not true preserves, and are likely to require refrigeration and use within a short time period. These are not eligible for entry

Don't forget to check out
the Terms and Conditions
before applying.