Quick chutney questions

Seakay

Sometimes the vacuum seal just doesn't happen.
You could reheat and repot, but I'd be inclined to mark the unpopped jars to be used first and not bother. The ingredients in chutney should keep everything preserved, the seal is just a "belt and braces" double check.

sassyblue

seakay,

Thanks for that l thought they'd go off but they do have the vinegar and sugar in so should keep till Christmas, will keep an eye on them though ;-)

TrixieB

I've made my 2nd ever batch of chutney :money: but it's far too sweet on tasting the bit left in the pan after bottling it. Is it going to change over time or will it be ruined? Should I add something to it?

Oh and it's tomato, courgette and red pepper if that makes any difference!

alittlebitofmagic

TrixieB wrote: »

I've made my 2nd ever batch of chutney :money: but it's far too sweet on tasting the bit left in the pan after bottling it. Is it going to change over time or will it be ruined? Should I add something to it?

Oh and it's tomato, courgette and red pepper if that makes any difference!

I have no idea if it will not be as sweet as the flavours develop in the jar or what may alter it(I can guess, but I'd probably make it worse!).

However, years ago I was given 6 small jars of the sweetest chutney imaginable. It was not the kind of flavours I wanted with a curry either. So I used it to make sticky sauces/glazing for pork chops and kebabs and added some spice etc. It was wonderful for that! Could you use some for glazing chicken/kebabs or lamb?

How much have you made

TrixieB

6 jars

well only another 29 or so days till I will test it

23rdspiral

you did remember the vinegar, right?

the flavours will mellow into one another and should become a little less in your face, as it were. your initial ingredients are all on the sweet side of veg, so natual sweetness would be expected.

if they are way too sweet after maturing, you could use some for littlebitofmagic's excellent glaze idea, but i'd be tempted to re-boil them with some more vinegar and see what happened after another month. good luck!

foxgloves

Some recipes for chutney are just a lot sweeter than others, espeically if they also contain a lot of dried fruit. It's probably not that you've ruined it, it's just probably a sweet recipe.

Picklepie_2

Normally adding salt will counteract the sweetness of sugar and incidentally if you add too much salt to something adding sugar will counteract the saltiness.

louisaL

hi would you mind sharing your recipes?

Queen.Bess

Hello Old-Stylers!

Looking to you for a bit of help please with regards to making apple chutney. I have some cooking apples and am looking at making chutney to give as Xmas presents. Does anyone have any simple, not too many ingredients, recipes they could recommend please?

Thank you! Bess xx