To ask you to help me rescue my chutney

[nonevernotever]

Shamelessly posting here for traffic.Making green tomato chutney and being tired and fed up I misread the recipe. Having brined the vegetables yesterday I carefully drained them today added them to the pan with the vinegar, flour, sugar and spices. And then very carefully added another two litres of water. It had been boiling for ages before I realized what id done. Is there anything I can do to make it more like chutney and less like soup?
(It's already had Extra vinegar and flour )

Just drain some of the liquid off and reboil?
Ive never put flour in chutney but do usually add sugar. Go easy on the vinegar unless you like vinegar

The recipe is a bit like a spicy piccalilli. Won't draining off some of the liquid diminish the flavour?if there is any flavour left after the waterlogging/boiling it's had?

What exactly did you do wrong??? What part of the recipe didn't you follow?

You could strain it and reduce the liquid separately before adding it back to the other ingredients.

Flour in chutney? I've never heard of that. Drain off most of the excess liquid and reduce it in a separate pan so you don't risk burning the vegetables. Return to the main pan and reheat everything and cook to the correct consistency.

Did the recipe call for water? I've never added flour (I know some recipes do call for it) or water to chutney.

If you are hoping to store it long term then I would be very careful if you have diluted the vinegar. The two things which kill botulism are heat (approx 120 degrees Celsius so only achievable with pressure canning)) and acidity, pH less than 4.4,

@MarmiteCoriander the recipe called for two litres of water to brine the vegetables overnight. I did that, drained everything and then started putting all the other ingredients in to boil, misread the list and added the two litres of water again....

@FOJN that makes sense thanks. I may just abandon this batch then in the interests of safety. Thanks all. Off to write a big message to myself in my recipe book so I don't make the same mistake again.

That's so disappointing, I love homemade chutney. Good luck with the next batch.

You could re spice it once it’s the correct consistency

I'm another one who has never heard of flour as an ingredient

I'd drain off the liquid, as a PP suggested and boil that down, and mix in again and continue. Then it will be fine.

If you reduce the liquid enough and re-boil the lot it will be fine.