FAQs
If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.
What to do if my chutney is too runny? ›
If your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.
What is a thickening agent for chutney? ›
Some popular thickening agents for chutney include:
- Cornstarch: Cornstarch is a common thickening agent that is widely available and easy to use. ...
- Flour: Flour can also be used to thicken sweet chutney.
Points to remember
Simmer the mixture until the fruit or vegetables have softened and the consistency is thick and syrupy, with no runny liquid.
Which vinegar is best for chutney? ›
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.
How do you thicken runny relish? ›
Bring to boil and let the relish boil with the lid off for up to an hour (until thick). You can thicken the relish with 3 tablespoons of cornflour and a little vinegar if needed.
Is chutney supposed to be watery? ›
Identifying Common Consistency Issues
A perfect chutney has a thick and rich texture. However, various factors can lead to a watery or runny consistency, which is often viewed as less than ideal by culinary enthusiasts. Common Causes for Watery Chutney: Excess Liquid: Excessive juice from fruits or vegetables.
How long to leave homemade chutney before eating? ›
6. Allow to Mature. Chutneys are best eaten after a long maturing period so we recommend storing them in a cool, dry dark place and leaving them for no less than 8 weeks before opening them.
What is a substitute for thickening agent? ›
Thickening agents that you can substitute for cornstarch can include certain types of flour, seeds, and starches, including potato starch.
What is the most commonly used thickening agent? ›
Cornstarch is the most common thickening agent used in the industry. It is mixed with water or juice and boiled to make fillings and to give a glossy semi-clear finish to products.
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.
How do I know if my chutney is ready? ›
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.
How to fix chutney with too much vinegar? ›
Adding sugar and salt can help reduce the vinegar flavor. Start with the sugar, then add small amounts of salt in between. If that doesn't work (just too much vinegar) you may have to add more of the other ingredients.
Why is my tomato chutney watery? ›
If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.
Can you use apple cider vinegar instead of malt vinegar in chutney? ›
Ginger also works very well. Cooks tip 2: I used cider vinegar in this Apple chutney recipe, but it is fine to use malt vinegar or wine vinegar. They will all produce slightly different flavours and it just a matter of personal preference and what you happen to already have in your cupboard.
What is chutney called in America? ›
Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.
How do you fix chutney that is too sweet? ›
Adding lime juice can to your dish can balance out the sweetness. In case, you don't want too much of tanginess in the dish you can also add vinegar white wine vinegar, red wine vinegar, balsamic vinegar.
Do you let chutney cool before putting lid on? ›
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.
Will relish thicken as it cools? ›
Your relish won't thicken too much as it cools. It should already be a jam-like consistency when you take it off the heat.
How do you dilute chutney? ›
Response by poster: After bringing it up almost to the boil again (it had set completely and needed to be unstuck) I've added about 1/2 of it's volume in water and let it simmer and mix up again for about 15 mins. It's quite a bit thinner, but not too bad at all.
