Desperate cry for help from chutney makers

[Pennies]

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]

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

[BreevandercampLGJ]

bump

[Pennies]

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

[Pennies]

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

[CandleQueen]

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]

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

[JellycatShopkeeper]

How long is "all evening"?

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

[Pennies]

since 8pm.

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

.

[Pennies]

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

[HideousHauntedHalloweenHassled]

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]

Thanks, lots of H's.

Any advice on the cooling ishooo?

[HideousHauntedHalloweenHassled]

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

[Pennies]

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.

[Pennies]

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!