{"id":56,"date":"2025-01-28T14:31:04","date_gmt":"2025-01-28T14:31:04","guid":{"rendered":"https:\/\/cardiffjournalism.co.uk\/ditch\/?p=56"},"modified":"2025-02-11T11:21:31","modified_gmt":"2025-02-11T11:21:31","slug":"ditch-the-waste-and-make-a-chutney-to-save-your-wilted-veg","status":"publish","type":"post","link":"https:\/\/cardiffjournalism.co.uk\/ditch\/ditch-the-waste-and-make-a-chutney-to-save-your-wilted-veg\/","title":{"rendered":"Ditch the waste and save your fruit and veg waste by chutney-ing it up"},"content":{"rendered":"\n

Instead of doomscrolling on TikTok, start channelling Nara Smith<\/a> in your own kitchen and chutney your way out of wilting veggies<\/h2>\n\n\n\n


DITCH<\/em> wants to ditch the food waste. No one likes throwing away food, including our anti-consumerism mag. What a shocker.\u00a0<\/p>\n\n\n\n

Food waste is an insane problem in today’s world. Waste Managed stats<\/a> show the UK alone chucks out around 9.52 million tonnes of food annually, enough to feed upwards of 30 million people. Despite this, 8.4 million live in food poverty in the UK. The average household puts \u00a3470 worth of food in the bin every year, so much of which can be avoided when you whack it into a chutney.<\/p>\n\n\n\n

Aside from reducing food waste and doing your bit for the planet, there\u2019s still plenty in it for you – you\u2019ll be saving money. You\u2019ll be doing something creative and calming, away from the digital world. Plus, who doesn’t like impressing their friends and family with something homemade? <\/p>\n\n\n\n

How to start chutney-ing<\/strong><\/p>\n\n\n\n

To kick things off, go to your kitchen and have a look at what is about to over-ripen or start wilting and then ask:\u00a0<\/p>\n\n\n\n

    \n
  1. Is it a fruit or a vegetable? If yes, keep going, if no, give it a miss this time. <\/li>\n\n\n\n
  2. Is it very starchy like a potato, have a very high water content or holds very little structure like a leafy green? If no, keep going, if yes, it’s probably a no for chutney-ing.<\/li>\n\n\n\n
  3. Is it something that will hold its shape while cooking? (avoid things like avocado, or melon, or things like this that just disintegrate or go completely mushy). If it\u2019s not going to go to mush, you are ready to start making chutney, but if it will, maybe try a different ingredient. <\/li>\n<\/ol>\n\n\n\n

    Once you\u2019ve established it can be chutney-ed, here are the basic ingredients you\u2019ll need to revamp your food <\/strong><\/p>\n\n\n\n

    For most chutneys, these are the basic ingredients:<\/p>\n\n\n\n

      \n
    • Base: Fruits or vegetables <\/li>\n\n\n\n
    • Vinegar<\/li>\n\n\n\n
    • Sugar<\/li>\n\n\n\n
    • Spices: Cumin, mustard seeds, chilli powders, turmeric – anything you like.<\/li>\n<\/ul>\n\n\n\n

      Tips for sugar and vinegar<\/strong><\/p>\n\n\n\n

      The most commonly used vinegars are cider vinegar, white wine vinegar, or sometimes malt vinegar. This is entirely your preference, but cider vinegar is most people\u2019s go-to as it has a milder taste. Just ensure your vinegar is at least 5% acetic acid. <\/p>\n\n\n\n

      Sugar is also a personal preference. Brown gives the chutney a richer, more molasses-style flavour, whereas white sugar has a lighter taste.<\/p>\n\n\n\n

      \"Mango