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Gooseberry chutney too acidic
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mpr1990
Posts: 1 Newbie
Hello, I made some gooseberry chutney about six months ago and i've just tasted the batch for the first time and the taste of vinegar is overpowering. The consistency is perfect, it's set fine it's just a bit too sharp.
I followed a recipe which I've since lost, but it was fairly similar to the one posted below (apologies I am unable to post links)
Is there anyway I can add more sugar or something and reboil/rebottle to rectify this? Any suggestions would be greatly appreciated as I really don't want it to go to waste! Thanks
Ingredients for Gooseberry and Ginger Chutney:
1 lb gooseberries
8 oz onions
1 pint wine vinegar
1 lb soft brown sugar
1½ oz salt
1 tablespoon ground ginger
½ teaspoon cayenne pepper
Method for Gooseberry and Ginger Chutney:
Gently cook the gooseberries in a little water until they have softened.
Add chopped onions and vinegar, cooking for 10 minutes or so.
Then add all other ingredients, boiling gently until some of the liquid has evaporated and the mixture has a slightly thick consistency.
Cool slightly and pot into clean jars with screw top lids.
I followed a recipe which I've since lost, but it was fairly similar to the one posted below (apologies I am unable to post links)
Is there anyway I can add more sugar or something and reboil/rebottle to rectify this? Any suggestions would be greatly appreciated as I really don't want it to go to waste! Thanks
Ingredients for Gooseberry and Ginger Chutney:
1 lb gooseberries
8 oz onions
1 pint wine vinegar
1 lb soft brown sugar
1½ oz salt
1 tablespoon ground ginger
½ teaspoon cayenne pepper
Method for Gooseberry and Ginger Chutney:
Gently cook the gooseberries in a little water until they have softened.
Add chopped onions and vinegar, cooking for 10 minutes or so.
Then add all other ingredients, boiling gently until some of the liquid has evaporated and the mixture has a slightly thick consistency.
Cool slightly and pot into clean jars with screw top lids.
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