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little pockets of vinegar
Sat 27-Aug-11
2:02 pm
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Frankie
North Wales

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Mon 25-Oct-10
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I've just made Green Tomato Chutney with Delia Smith's recipe 9which turned out really well last year). Recipe gives about 4 hours simmering time, but after more than 5 hours there was still more vinegar than I would have liked, and I was worried it would getting overcooked and too mushy. Plus I was fed-up and it was midnight by then! So I bottled it.    But there are some small pockets of vinegar (little fingernail sized) in the jars.  I'm hoping they're going to be absorbed/evaporate during the 3 months' maturing period. Anyone else had same problem, or got any words of optimism or advice?  confused

Sat 27-Aug-11
3:13 pm
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shelley
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sorry cant help you here; it is strange that this happens occasionally!  sometimes wetter chutnies have absorbed all later; sometimes they have stayed runny... good luck!

Sat 27-Aug-11
5:54 pm
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JoannaS
Latvia

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I would be tempted to leave a vinegary one longer than three months. I leave green tomato chutney for an absolute minimum of 6 months if not longercheers

Sun 28-Aug-11
11:45 pm
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Terrier
York

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Tue 22-Sep-09
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sorry  Ican't help on this one, I had chutneys that are runnier than they should and they usually firm up somewhat on standing, but not to the point of still being like vinegar.

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