Vinergary Chutney

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Stirfry17

Vinergary Chutney

We made chutney last year using Delia's recipe - with malt vinegar and despite leaving it for over a year it still tastes vinergary - can we save it or do we chuck it?

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Anastasia

Not sure

If you used a cast iron pan that would cause the chutney to taste very harsh.

If the chutney were mine I would empty it all back into a pan , then add a dessert spoon of brown sugar for each jar.
Allow the sugar to dissolve , then bring to the boil, allow to simmer for. Few mins.
You would need to sterilise the jars & lids again as if starting from scratch with the chutney. This will make it sweeter , just let it rest a few days , no need for 3 months as the fruit will already be infused with the spices.

I tend to use half malt , & half wine winegar in my chutneys , it gives anice mellow taste without a hint of the vinegar flavour.

Cider vinegar used in apple chutneys also adds that little extra to the end product.

Good Luck

Anastasia

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sam from worthing

vinegary chutney

oh ana, you always give such great advice on chutneys and what nots.

on your input over the years i know use WW vinegar - or, more usually i use cider vinegar now - a much mellower taste.

Just a thought to pick your brain, could you used "white vinegar" with maybe a muslin bag full of pickling spices? instead of malt too?

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Anastasia

White vinegar.

Yes you can use a muslin bag with a mix of spices with white vinegar.
I like most chutneys to be mellowish (is that a word), but some call for a bit of fire , a bit more body.
I always use malt or white with a piccalilli , a malt when I pickle onions for my Sister , but a wine vinegar with honey or sugar whan I pickle onions for my own table.
Which vinegar to use is purely personal taste , I have adapted pickle & chutney making over the years to suit the tastes of my family.

 
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