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?
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 longer
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