Choices for chutney jars

Choices for chutney jars 

Salad with cabbage and beets. Home canning

Many people concentrate on jams and marmalade for their home preserves, sticking to tried and tested recipes for strawberry or raspberry jam or orange marmalade. In today’s post, we want to encourage our readers to consider some savoury preserves and take a look at chutney, with some ideas for delicious chutney recipes. We will also walk you through a few of our chutney and pickle jars to highlight the perfect jar for this type of preserving project.

Choosing your chutney jars

You can, of course, use any kind of jar for your chutneys and pickles, but they do look nicer when a specific chutney jar is used. Many chutney jars are slightly thinner and taller than standard jam jars, with a slight outward bulge just below the lid. We have no idea why it is traditional for chutney and pickle jars to be shaped in this way; however, it somehow makes sense to follow convention and use this type of jar. We have a range of chutney and pickle jars available, from the 212ml slimline jar to the larger 370ml jar. We also offer some jars with ‘chutney’ or ‘pickles’ printed on the front in a frosted effect, which are ideal if you plan to make chutney or pickles to give as gifts to friends and family.

What to put in those chutney jars? 

Onion pineapple chutney on rustic wood.

We have no doubt all ploughed through jars of chutney that were made to use up a glut of courgettes or green tomatoes. Whilst these might be some of the more common chutney recipes, there are quite a few other chutneys out there to whet your appetite. Why not have a go at this delicious apple and red onion chutney recipe?


500g red onion, finely chopped
500g apple, chopped
125g granulated sugar
150g brown sugar
300ml red wine vinegar
1 tbsp olive oil
½ tsp chilli powder
¼ tsp allspice
1 tsp cinnamon
½ tsp ground nutmeg
½ tsp salt


1. Heat the oil in a pan and throw in the onion. Cook slowly until the onion is just soft.
2. Add all the other ingredients and bring the pan to the boil. Reduce the heat and simmer gently for around 30 minutes until the apples have also softened.
3. Pour the chutney mixture into warm, sterilised jars and seal the jars immediately. Leave to cool, before labelling and storing in a cool, dark cupboard.
4. Once opened, this chutney should keep for up to one month if stored in the fridge.

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