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Desperate cry for help from chutney makers

(15 Posts)
Pennies Fri 24-Oct-08 22:36:27

Am making my first ever batch of chutney (spiced apple). It's been on the hob all evening and is almost ready to jar. But it just tastes of vinegar and has the grainy texture of the spices that have gone into it.

Recipe says to leave for two months before using (hence making it now for Xmas). So, will this horrible vinegary taste and the powdery texture be gone by the time we open it in another 8 wees?

no1putsbabyinthecorner Fri 24-Oct-08 22:38:05

bump for you will ask someone who knows tell her to answer you.smile

BreevandercampLGJ Fri 24-Oct-08 22:38:15

bump

Pennies Fri 24-Oct-08 22:39:45

Bree, surely you know. On DH this week you were making TV shows and everything! wink

Pennies Fri 24-Oct-08 22:42:51

weeks. not wees. DH think it is so bad that perhaps 8 wees might do it some good. blush

CandleQueen Fri 24-Oct-08 22:45:26

Personally i would say it sounds as iff you have cooked it too long.
The vinegar taste will mellow and allow the fruitiness to come out.

Pennies Fri 24-Oct-08 22:48:30

Interesting response. It has been very runny until now, so how does the cooking it too long theory work?

JellycatShopkeeper Fri 24-Oct-08 22:55:49

How long is "all evening"?

I wouldn't normally simmer chutney for much more than an hour, really.

Pennies Fri 24-Oct-08 22:57:31

since 8pm.

Have now jarred it. No wax discs. Does it need to cool before I close the lids.

<insert embarrassingly amateur emoticon>.

Pennies Fri 24-Oct-08 23:08:46

anyone? Am sooo tired and want to go to bed, rather than waiting for shite chutney to cool down.

HideousHauntedHalloweenHassled Fri 24-Oct-08 23:13:44

If you've followed a decent sounding recipe then yes, chances are it will all settle down in time. I did do a batch of Green Tomato chutney last year that never really lost its over-vinegary whiff, but others have smelt overpowering when I've put them in the jars and are fine even by the next morning.

To sum up - might be fine, no way of telling for sure. Could I be any less helpful ?

Pennies Fri 24-Oct-08 23:16:24

Thanks, lots of H's.

Any advice on the cooling ishooo?

HideousHauntedHalloweenHassled Fri 24-Oct-08 23:24:08

Sorry - no, seal while still hot - will be fine

Pennies Fri 24-Oct-08 23:28:42

Oh FFS. One jar that I have, which was actually empty and cold after sterilising and I took the liberty of closing it before I put it away. Well it's only just gone and spontaneously shattered whilst sitting on the shelf.

Have come to the conclusion that chutney making is just bollaeux. Big time.

What am I doing wrong? I thought it would chop-up-apples-bung-in-sug-ar-vinegar-and-spices-cook-for-bit-bung-in-jars-wait-a-few-months-then=re vel-in-earth-motherness.

Reality is vast quantities of energy spent chopping, heating, stirring, sterilising, jarring, waiting.

angry

Pennies Fri 24-Oct-08 23:34:09

And all for 3 mealsey jars.

This will not a business make.

Am off to bed in a huff and if it explodes all over my garage and brand new car then my god there will be no end to my ranting.

HHHH - thanks for your advice. Very gratefully received, despite all disastrous results!

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