Help with mango chutney!

[Fiona2601]

Arghh have just spend ages (not to mention time) making chutney for Christmas presents but am now wondering whether to keep it.
Firstly it was really watery for hours , after about 3 it began to reduce and after four I decided to sieve it as was losing the will (the recipe from good food said it would take 30 minutes.) it was also starting to
Look more like purée than chutney and was turning a strange brown colour (caramelising perhaps ?!).
Now it cool I've tried it and it tastes quite vinegary, should I bin it or jar it and give it away hoping the vinegar taste goes away with age (and tell recipients to keep it for a good few months ?)
Thanks!

I'd keep it and leave it to mature. I almost binned some pineapple chutney I made but after a few months it was seriously good.

Thanks! Was yours also vinegary in flavour when first cooked?

Yes-it was pungent.

Thanks I'll give it to people and hope that it calms down a bit in a few months!

I made mango chutney last week, simmered overnight in a slowcooker till thick and glossy, it did still taste of vinegar but it will be fine in a few weeks.

Thanks I was worried it wouldn't cool down as I strained it in the end but it had been cooking for 4 hours and I strained all the excess liquid (vinegar) off .

I use the recipe from allrecipes.co.uk, it's really good.

We've found that using 4 mangoes, you need 2 that are really ripe to form the sloppy bit, and then 2 that are almost under-ripe so that they stay in solid chunks after the 40 mins or so simmering.

Otherwise, you end up without any solid pieces of mango or all solid and no slop.

It's an easy one - you let the mango soak overnight in the sugar, and then when it's almost done ie thick you add the vinegar.