Why Does My Christmas Chutney Taste Vinegary? | Ask Nigella.com (2024)

FAQs

Why Does My Christmas Chutney Taste Vinegary? | Ask Nigella.com? ›

Our answer

Chutneys get better when left for a few weeks. They mature. So try not to eat them all at once. Be aware that it's often cheaper to buy jars with food in them (such as cheap jam) than empty jam or chutney jars.

So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic. Generally the vinegar in the chutney will mellow over time and we suggest that you allow 2 months for the sealed jars of chutney to "mature" in a cool, dry place.

Points to remember

Simmer the mixture until the fruit or vegetables have softened and the consistency is thick and syrupy, with no runny liquid.

The best way to tell if opened chutney is bad is to check the smell and appearance. If it has an odd taste, an off odor, or if you see mold on it, throw it out immediately.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

a little baking soda (a pinch at a time) will help tone down the pH harshness (bitterness) a little water, broth or other suitable liquid to dilute the vinegar. a little oil (if it works in the recipe) to dilute the vinegar, and/or. a little sugar (if it works in the recipe)

You made a dish too sour

Sourness comes from acidic ingredients (including tomatoes, wine and vinegar). If your dish tastes too sour try to add sweetness—think sugar, honey (it's healthy!), cream or even caramelized onions. You can also dilute the dish (same as you would with a dish with too much salt).

A sour taste in the mouth can also be due to several different health conditions ranging from dry mouth, nutritional deficiency, and gastroesophageal reflux disease (GERD) to infections like COVID-19, nerve disorders, and anxiety. Some medications and other treatments may also cause a sour taste.

A good chutney is quite firm, often with noticeable pieces of fruit, although the cookery may have turned them into a puree. If a chutney is runny, the cooking time has probably been skimped; it should be firm enough to sit on a piece of ham or pork pie all the way to the mouth and not run away with itself.

How to tell if chutney is done? ›

As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap.

To seal jars

Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.

After opening condiments, you can refrigerate them for the following times: ketchup, co*cktail or chili sauce 6 months. chutney, 1 to 2 months. horseradish, 3 to 4 months.

Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.

Our answer. When you make chutney its consistency is determined by the evaporation of liquid as the chutney cooks. So if possible you should use a wide pan as this has a larger surface area which means that liquid will evaporate more quickly and should help to prevent the fruit in the chutney from becoming too soft.

Once the chutney reaches a smooth consistency, remove it from the mixer and store it in an airtight bottle in the fridge. This stays good for a week in the fridge and maybe a month in the freezer.