How to make safe uncooked chutney?
Uncooked chutneys are normally made with fresh produce including onions, garlic, ginger, leafy and non leafy vegetables. The air born microbes, may be deposited on the surface of foods, the tools used to make chutney, and the containers to store chutney. The microbes grow on foods and can be very harmful. We will follow some easy steps that will help us keep Chutney safe and fresh for a few weeks in the refrigerator. The intent is not to make a canned chutney for storage at room temperature, that may need a different process and preservatives. 1. Wash tools including knife and storage containers/lids in soapy water. 2. Prepare vinegar water (1 Tablespoon of white distilled vinegar to 2 cups of warm water). Peel onions, garlic, and ginger. Soak all the vegetables (onions, garlic, ginger, cilantro, peppermint leaves, sweet bell peppers, etc) in Vinegar water for 15 minutes. This will kill many of the microbes already deposited or transferred during peeling. You may rinse with clean water
