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  • FIRST POST
    • bluenose1
    • By bluenose1 24th Aug 06, 10:44 AM
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    bluenose1
    Help - my 10 jars of tomato chutney are too runny.
    • #1
    • 24th Aug 06, 10:44 AM
    Help - my 10 jars of tomato chutney are too runny. 24th Aug 06 at 10:44 AM
    Have grown my own tomatoes and made green tomato chutney yesterday - 10 jars.
    Unfortunately it is too runny, I could scream. Made it last year and it was lovely. Think I haven't let the vinegar evaporate enough.

    Don't know whether to put it back in the pan and boil it down, re sterilise jars or should I just chuck it.

    Any thoughts.
    Anne
    Money SPENDING Expert

Page 1
    • natlie
    • By natlie 24th Aug 06, 10:54 AM
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    natlie
    • #2
    • 24th Aug 06, 10:54 AM
    • #2
    • 24th Aug 06, 10:54 AM
    Hi you could reheat and use a bit of arrowroot to thicken it arrowroot is clear so won't affect the look of the chutney
    good luck
    Nat
    x
    First Debt Free Date: July 2014

    Currently working on my second Debt Free Date
    • pancakequeen
    • By pancakequeen 24th Aug 06, 11:46 AM
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    pancakequeen
    • #3
    • 24th Aug 06, 11:46 AM
    • #3
    • 24th Aug 06, 11:46 AM
    Yes if you put it back into the pan and bring back up to the boil, then carry on simmering it until it is thicker. Wash and sterilise your jars again and rebottle and it should be fine.

    HTH
    Anne
    • Debt_Free_Chick
    • By Debt_Free_Chick 24th Aug 06, 12:06 PM
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    Debt_Free_Chick
    • #4
    • 24th Aug 06, 12:06 PM
    • #4
    • 24th Aug 06, 12:06 PM
    Strain some of the excess vinegar off - just put the chutney into a sieve and let some of the vinegar drain off.

    Then ... put the chutney back in the pan and simmer until thicker. A long slow simmer is best, with the lid OFF the pan. Had to the same with my plum chutney at the weekend.
    • bluenose1
    • By bluenose1 24th Aug 06, 12:52 PM
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    bluenose1
    • #5
    • 24th Aug 06, 12:52 PM
    • #5
    • 24th Aug 06, 12:52 PM
    A long slow simmer is best, with the lid OFF the pan. Had to the same with my plum chutney at the weekend.
    by Debt_Free_Chick
    That is were I made the mistake. For some stupid reason I put the pan lid ON so didn't let the vinegar evaporate.
    When I get home from work today will try and fix. Just the thought of having to clean those jars again.

    Thanks for all your comments.
    Money SPENDING Expert

  • janeawej
    • #6
    • 24th Aug 06, 9:28 PM
    • #6
    • 24th Aug 06, 9:28 PM
    deginately reboil then repot into sterile jars
    • bluenose1
    • By bluenose1 24th Aug 06, 9:32 PM
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    bluenose1
    • #7
    • 24th Aug 06, 9:32 PM
    • #7
    • 24th Aug 06, 9:32 PM
    Hurray,
    I strained some of the vinegar away and simmered the rest to reduce the vinegar and it has at last thickened up enough to put back into the jars.

    Feeling quite pleased with myself. Will try and make another batch in a couple of weeks and see if I can get it right first time.
    Regards
    Anne
    Money SPENDING Expert

  • demented
    • #8
    • 25th Aug 06, 9:22 PM
    • #8
    • 25th Aug 06, 9:22 PM
    Hurray,
    I strained some of the vinegar away and simmered the rest to reduce the vinegar and it has at last thickened up enough to put back into the jars.

    Feeling quite pleased with myself. Will try and make another batch in a couple of weeks and see if I can get it right first time.
    Regards
    Anne
    by bluenose1
    Hi would you post the recipe please, I have never made Tomato chutney but would love to make some.
    Thanks demented
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    • charlies_mum
    • By charlies_mum 31st Aug 07, 4:19 PM
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    charlies_mum
    • #9
    • 31st Aug 07, 4:19 PM
    Chutney help
    • #9
    • 31st Aug 07, 4:19 PM
    I followed Catznine's recipe for chutney, and it tastes lovely, but it isn't thickening up. I have simmered it for a while, but not sure whether I haven't given it long enough.

    Any idea what I can do :confused:
    • catznine
    • By catznine 31st Aug 07, 6:00 PM
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    catznine
    It should set as it cools down, if not try a fast simmer but stir it or else it will catch. My last batch was a little bit runny as I didn't have the time to do this (puppy was a bit demanding:rolleyes it still tastes good and will do for popping on some ham in salads etc. Are you making apple chutney or plum? Plums have more liquid in so perhaps a little less vinegar next time.
    hth

    Catz x
    Our days are happier when we give people a bit of our heart rather than a piece of our mind.
    • charlies_mum
    • By charlies_mum 1st Sep 07, 7:40 AM
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    charlies_mum
    HI

    Thanks for the reply, I made apple and plum as that was what was on the trees in the garden. It tastes lovely, but is quite runny, but I'll try less vinegar next time.

    I'll just put it down to another learning experience on my way to being a Domestic Goddess
    • mrs baggins
    • By mrs baggins 26th Aug 08, 7:47 AM
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    mrs baggins
    my chutney is all runny? what can I do
    Hi all I posted about my glut of plums yesterday and barneysmum very kindly gave me this link to a recipie for some chutney.http://uktv.co.uk/food/recipe/aid/511709

    As i had a lot of plums I doubled up the quantities. After te required amount of cooking time it was still very runny so i left it to cook some more. I bottled it and it was still very runny but I thought it may have formed up overnight. Alas no! Any ideas on how I can get it a bit firmer. Can i put it back into a pan at this late date and cook it some more? Any ideas on what went wrong?
    • DawnW
    • By DawnW 26th Aug 08, 9:36 AM
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    DawnW
    It is simply a matter of putting it all back in the pan and cooking it some more! It is hard to give a precise time for chutney because the ingredients vary in the amount of water they contain. Boil it (fairly gently, don't let it burn) till it is thick enough to leave a trail when you stir it with a wooden spoon. As you say, it will thicken up a bit more as it cools, but must be quite thick to start with. All you are doing by boiling it further is evaporating the water. Once enough has evaporated, it will be nice and thick. Good luck.
    • mrs baggins
    • By mrs baggins 26th Aug 08, 10:24 AM
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    mrs baggins
    cheers thanks!!!
    • oliveoyl
    • By oliveoyl 26th Aug 08, 10:42 AM
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    oliveoyl
    I made some chutney a few days ago (mango though) and it took just short of 3 hours to reduce down to being syrupy.
    TOP MONEYSAVING TIP

    Make your own Pot Noodles using a flower pot, sawdust and some old shoe laces. Pour in boiling water, stir then allow to stand for two minutes before taking one mouthful, and throwing away. Just like the real thing!
    • Pink.
    • By Pink. 26th Aug 08, 1:03 PM
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    Pink.
    Hi mrs baggins,

    I hope you managed to get it sorted out. I have added your thread to an earlier one on runny chutney to keep the suggestions together.

    Pink
    • mrs baggins
    • By mrs baggins 26th Aug 08, 3:07 PM
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    mrs baggins
    well I had three jars of quite rnny plum chutney yesterday and so I bunged it all back in the pan for about an hour and I now have TWO jars of plum chutney! hopefully these will set nice
  • bigpaws23
    I have chutney on the cooker now. I've simmered it, lid off for 3 hours and it still is really runny, with no hint of sticking at the bottom of the pan.

    1/2 an hour ago I strained off some of the liquid, but it's looking quite pathetic - like a load of veg sitting in vinegar tbh. Nowhere near a chutney consistency.

    I'm really down about it. Will cornflour do the trick or will I ruin the entire batch? I really want to rescue this as I forked out on cyder vinegar for the occasion

    It doesn't have a high fruit content - it's marrow with onions, tomatoes and apples. Does anyone have any rescue tips for me. Having read through the thread I think I've tried everything............
    • Penelope Penguin
    • By Penelope Penguin 21st Sep 08, 4:38 PM
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    Penelope Penguin
    I have chutney on the cooker now. I've simmered it, lid off for 3 hours and it still is really runny, with no hint of sticking at the bottom of the pan.

    1/2 an hour ago I strained off some of the liquid, but it's looking quite pathetic - like a load of veg sitting in vinegar tbh. Nowhere near a chutney consistency.

    I'm really down about it. Will cornflour do the trick or will I ruin the entire batch? I really want to rescue this as I forked out on cyder vinegar for the occasion

    It doesn't have a high fruit content - it's marrow with onions, tomatoes and apples. Does anyone have any rescue tips for me. Having read through the thread I think I've tried everything............
    Originally posted by bigpaws23
    I wouldn't have advised straining off the liquid - this will contain the sugar and vinegar which are essential if the chutney is to keep

    I'd put them back and be patient in your boiling down of the chutney - it'll work in the end, but may take a while, with high water content ingredients

    Penny. x
    Living the dream
  • bigpaws23
    Thanks Penny; I've taken your advise and just need to be more patient. I was panicking at the thought of all those wasted ingredients (and time!)
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