Too much vinegar in chutney- Help

jules42

davidscot wrote: »

No, its not that runny. In fact looks not bad its just the taste,smell etc.
So you think its worth bottling just to see if it gets better by age?

yes yes and once more yes honest guvnor it will be fine

hannahO_2

For chutney to be preserved it needs to be 1:3 ratio; vinegar being 1. Also, pH needs to be less than 4.6 if you are that technically minded.

And don't forget, as it matures with time (roughly 3 months) it will get better taste wise.

You may find some useful tip here too.
http://web1.msue.msu.edu/imp/mod01/master01.html

davidscot

Ok then i'll bottle it and stick it away somewhere. See how it turns out in the end.
In fact the smell and taste is dying down a bit as it cools.
Maybe panics over

Seakay

Either bottle it really hot or absolutely cold - warm is the worst for allowing bacteria to breed in the jar. Personally I prefer to have watery eyes from the vinegar and bottle hot chutney into warmed jars. Stand them on a wooden board to ensure the heat from the chutney doesn't make them crack.
When cold label the jars and experience a sense of pride as you look at them on the shelf!

emiff6

It's been a while since I made chutney, but I've had a look at my 5 favourite recipes, and as I thought, they all say to store for 2 -3 months before using. I used to make chutney in Sept - Oct ready for Christmas use. Oh, and remember not to use cast iron pans.

tsherar

Hi,
Just reading the replies to ''my chutney tastes vinegary'', and saw your post on ''not to use cast iron pans''
We used a cast iron Le Creuset to make Mango and other chutneys.
Does this affect the chutney or the pan.
cheers
teerry

Lynne54

Your chutney will taste very vinegary at first then after several months in the jars it should become less vinegary. If you just like a bit of vinegary taste then add some bicarbonate of soda a little at a time ( it will fizz) until you get the taste you want not forgetting that the vinegar disappears slightly over time.