Why is my homemade chutney runny?

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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.

What to do if 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.

Is chutney supposed to be watery?

The best way to test if your chutney has cooked down enough is to put a little spoonful on a plate in the fridge and let it chill for 5 minutes or so. If the liquid runs across the plate, it needs more cooking. If the liquid is quite thick and set, the chutney is done.

How do you thicken runny relish?

You can thicken the relish with 3 tablespoons of cornflour and a little vinegar if needed. After simmering and thickening, pour the relish into hot sterilized jars and seal. Let cool and add to your delicious summer and autumn dishes for a burst of tangy tomato goodness.

How do you know when chutney is thick enough?

If the chutney immediately fills the channel it is not the correct consistency yet, but if the channel is still visible after 2 seconds then the right consistency has been reached.

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How do you thicken cold chutney?

In small cup or bowl, dissolve cornstarch in cold water. Stir into chutney until mixture begins to thicken and becomes clear.

Do you jar up chutney hot or cold?

Jams and chutneys are made by boiling the fruit and other ingrdients together until setting point is reached (for jams) or the mixture is suitably reduced (for chutneys). The warm mixture is then poured into warm sterilized jars and sealed either with a lid or wax paper plus a cellophane wrapper.

What consistency should chutney be?

Points to remember

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

How long should you leave homemade chutney before eating?

The cardinal rule: Unless a recipe says otherwise, never eat chutneys or pickles until they have matured and mellowed – you need to store them for at least three months before eating.

Does homemade 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.

Do you close chutney jars when hot?

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.

Why do you add vinegar to chutney?

Both a jam and a chutney will contain sugar, although a jam would be much sweeter, with the chutney having a more acidic, tangy flavour from the addition of vinegar. To preserve a chutney a combination of vinegar and sugar are used, whilst in a jam it is the sugar alone which acts as the preserving agent.

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.

Does chutney get better with age?

Ideally all chutney should have some time to mature in a cool, dry place away from bright light. Over this period the flavour of the chutney mellows and becomes less acidic or "vinegary".

How thick should chutney be when cooked?

When the chutney has cooked for long enough it should have reduced a bit in volume and be quite thick. The simmering time will depend a little on the size of the pan, the chutney will cook a bit more quickly in a wider pan.

Does chutney need pectin?

Chutney is a type of jam made without any additional pectin and flavored with vinegar and various spices, and it's often found in Indian cuisines. Preserves contain the most physical fruit of the bunch — either chopped into larger pieces or preserved whole, in the case of things like cherry or strawberry preserves.

Why is my homemade chutney not thickening?

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 old jars for chutney?

It's easy to recycle glass jars, but it's better to reuse them as this reduces energy and resources used in the recycling process. Last year I made chutney for the first time and it was great to be able to use my own jars that I had washed and stored.

Does chutney need wax discs?

For the top of the jar use a well-fitting wax disc and cellophane. CHUTNEYS & RELISHES: There should be a ½ inch head space between the contents and the lid and the jar must be topped with a new vinegar proof lid, i.e. a plastic lined twist lid.

Do you let chutney cool before putting lid on?

6 Cook your chutney for another 20 minutes while the jars are in the oven. Take the chutney from the heat and remove the jars from the oven. Fill with the warm chutney, pressing down well. Half screw on the lids until the jars are cool: then it is OK to tighten.

Do you fill chutney jars to the top?

Always fully-fill jars and seal straight away. With chutneys and other 'chunky' preserves tap the side of the jar to remove any air pockets. There are two main ways you can seal jars of jam, jelly or marmalade – either with wax discs and celophane lids or with a twist-top lid.

What is the best pan for making chutney?

Maslin Pan / Preserving Pan

One of the key pieces of chutney or jam making equipment, a Maslin Pan is a well-made pot with a large capacity. If you're going to be making lots of chutney recipes, it's definitely worth investing in a good quality maslin pan.

How long to boil jars for chutney?

Fill the jars with the preserves, screw on the lid then wrap each one up in newspaper. Pop the wrapped jars in a large saucepan, cover with water, bring to a simmer, then simmer for 20 minutes. Turn the heat off, then leave the jars to cool completely in the pan.

Can you use greaseproof paper for chutney?

Carefully spoon the chutney into the jars. Cut disks of greaseproof paper and put on top of the chutney, shiny side down, to help preserve it. Put the lids on tightly. Then label the chutney.