When I collected the ingredients for this recipe I had no idea if I even liked chutney. But the flavors intrigued me and it was a small batch, nothing to lose.
Once the chutney was done cooking and I gave it a taste I knew this was what I would be slathering on burgers (veggie and salmon) all summer. We had a party Saturday night and I put some out with a bagette and ham, it was a big hit. Because I had only made a small batch, in Weck jars, I was not able to give any chutney away. This morning I made another batch so that everyone can elevate their sandwiches.
Now lets talk about the best pot ever.
Do you like to put up small batches? If so, you totally need this pot.
It holds two half pints perfectly! The basket cradles the jars and keeps them from coming in contact with the pot.
The small size means you can use a few cups of water instead of quarts, and the water comes to boil quickly. In the past, even when putting up just a couple jars of something I had to fill and bring to a boil a large pot of water. No longer.
The inside of the pot has cup marking. This means the pot can be used for more than small batch canning. You can heat enough brine for many jars of pickles, measuring right in the pot, then use the pour spout and heat resistant handle to fill you jars in a snap.
The lid is glass so you can see when things are boiling without lifting the lid. It also has a cool touch handle and includes a built in strainer.
Heavy bottomed stainless and dishwasher safe. Perfection in a pot.