Chutney novice needing advice please

[WinkyisbackontheButterBeer]

I had some pears and a couple of apples that needed using up so decided to make a chutney on he spur of the moment.
I kind of followed this recipe but didn’t have any perry so just added extra vinegar.
I’m hoping that’s ok.
www.bbcgoodfood.com/recipes/spiced-pear-chutney

I know that chutney should be matured so can anyone tell me how long I should leave it before it is opened? I was thinking of giving it as gifts and don’t want to feed it to anyone before or after it’s best.

[WinkyisbackontheButterBeer]

www.bbcgoodfood.com/recipes/spiced-pear-chutney

[MustardScreams]

I would say this one wouldn’t need too long to mature, there’s not a very high vinegar content, so it should be lovely in 3-4 weeks. It will still keep really well in the fridge after then.

[Alabasterangel6]

Did you sterilise your jars and seal them well? If so it’ll keep a while.

[WinkyisbackontheButterBeer]

Fabulous. Thank you so much.
I’m hoping that my gung-ho attitude to following recipes won’t have made too much difference.

[WinkyisbackontheButterBeer]

Alabasterangel6
I think I did it right. One is a Kilner jar and the other a normal jam jar. I boiled both and then filled them hot.

[Alabasterangel6]

Brill. If in doubt keep them in the fridge to mature. I’ve never noticed the difference in terms of flavour just no mould!

[Pipandmum]

Three months to mature and they can last for a year. Some chutneys can be eaten sooner.