Chutney too stiff!

[Toadflax]

I've just opened the first jar of a batch of apple chutney that I made back in October but it is (as I suspected when I bottled it) very stiff, as I think I over-boiled it.

It is usable, but would be better if it was more runny. Does anyone know if it can be thinned, e.g. by stirring in a bit of vinegar?

Thanks.


Geoff

 

[Toddy]

If you have a lot to do it might be better just re-heating the lot to a boil again and adding more vinegar then.
If it's just one jar that you're likely to use kind of quickly just add a bit of sweetened vinegar, or, another way to deal with this is to grate up a peeled and cored apple and add as much vinegar again as the pulp, bring to the boil and stir that through your chutney.

My Aunt used to make stuff that looked like fruit cake Just about carvable, tasted great though

cheers,
Toddy

 

[Armleywhite]

I would have though Vinegar alone would be far to much. As Toddy says, sweetened vinegar would be best.

 

[Toadflax]

Thanks to both of you - I'll try that. :You_Rock_ Why am I not surprised that Toddy had an answer for this!


Geoff

 

[Toadflax]

That did the job. Grated apple, same amount of vinegar, boil it up and add the stiff chutney, mix it up well and re-bottle it (and get an extra half jar or so from it).

Much better in my sandwiches at lunchtime today.

So thanks.


Geoff

 

[Steve M]

Conversely, my green tomato chutney is too wet!