Have make a batch of plum chutney but seems too 'watery', and tastes very sharp and vinegary. I doubled the recipe for everything except malt vinegar, didn't have enough so usedmalt and white (about 1 1/2 amount in original recipe) - was that a mistake using white vinegar! Thought I might drain off a little liquid, grate some more courgettes in and maybe add some sugar!Don't want to waste all the good things that went into it! Any help welcome!
jessie981,
Feb 11, 3:43pm
Checked Aunt Daisy recipe. Vinegar she used in Chutney recipes was Malt. 4lb plums = 1lb sugar
245sam,
Feb 11, 4:08pm
raffella, have you remembered that chutney tends to mellow with age and depending on how the jars are covered, they also tend to dry out!:-))
korbo,
Feb 11, 5:23pm
make a paste of cornflour and vinegar bring back to boil, thicken, leave bubbling 2-5 mins then bottle. I always thicken chutney, relish etc.
katalin2,
Feb 11, 6:07pm
I would add some dates- will thicken and sweeten at the same time. Digby Laws chutney recipes have dates in them and they produce a lovely texture and you dont taste the dates.
raffella,
Feb 11, 8:00pm
I took some liquid off, added more plums and courgettes, a bit more sugar, packet of dates then some cornflour mixed with a little liquid.Looks and tastes great!First batch of anything from my own plums!Even managed to sterilise just the right number of jars.Thank you all for suggestions.
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