The easiest and safest answer is that you can always blend/puree it into sauce AFTER you open the jars for use. Because of the density and heat penetration problems created by pureeing, that's pretty much the standard solution when one wants a pureed product when the canning instructions don't allow for pureeing up front.

But to do it and then re-can it would all depend on the individual recipe. The duplicate processing and energy use issues aside, chutney recipes vary widely in components, texture, density and pH (amount of acid added) so no general guideline that "sure you can do it" could exist safely. For example, some low-acid food based chutneys could easily take you way over the line into the unsafe zone if they were pureed and then canned. They would likely have to be diluted with more acid and processed for longer periods of time (and how much of each is unknown) or pressure canned. Plus there are a lot of chutney recipes floating around out there that probably aren't safe for BWB canning to begin with. They are either overly dense to begin with when compared to the tested and approved recipes or they are too low in added acid. So it would be easy to get into trouble.

As to curry sauces - the main issue with canning the true curry sauce is all the added fats/oils/butters. But the basic acidic fruit and tomato based sauces can be turned into a curry-flavored sauce with the addition of dried curry powder if desired.

Hope this is of some help.

Dave

PS: and welcome to the forum by the way. Always glad to meet new members. :-)

Hi! Thanks for your reply. Yes I've seen quite a few recipes over the years that have made me squirm - not just chutneys. I always use tested recipes. I'm living in Bulgaria now and an Englsh woman who we just met is water bathing veg, soup, meat you name it because an old Bulgarian lady showed her how! What??? Anyhow, pureeing my curried chutney after opning it sounds like the plan. If I take a tried and tested chilli sauce recipe (Bernardin) can I just add a tsp or so of curry powder without it affecting any safety issues? I always stick exactly to the recipe and never add or omit anything. Would I be right in thinking you CAN change the dry spices? Been canning for 3 years and still learning!!! I love this site by the way - been stalking it for ages x

< If I take a tried and tested chilli sauce recipe (Bernardin) can I just add a tsp or so of curry powder without it affecting any safety issues? I always stick exactly to the recipe and never add or omit anything. Would I be right in thinking you CAN change the dry spices?>

Yes you can as long as the resulting flavor changes are acceptable to you. Using dried spices and herbs poses no safety issues. Only fresh ones can affect the pH.

Dave

Hmmmm! Every time we make a batch of chicken curry we find we have left over sauce. I take this and put it in jars and can it in my hot water canner. Last week I pulled out a jar I had canned a year ago and served it over stuffed peppers and rice. Tasted just as good as when we made it the first time. No upset tummys either.

Not to be an alarmist but you are putting your family at risk UNLESS you have by happen chance use a recipe that mimics a tested recipe. You must know a thing or two about canning given your use of a water bath caner. That said.... please review the tomato based recipes for salsas which in many of ways mimic the ingredients of a curry except for the Mexican spices. By adding acid - vinegar or lemon juice you ensure safety. Of course add the dry curry spices you enjoy... dry spices don't alter (Ph) acidity. And finish up processing in the boiling water bath for the specified times. https://nchfp.uga.edu/how/can_salsa.html