Runny Chutney | Ask Nigella.com (2024)

FAQs

Runny Chutney | Ask Nigella.com? ›

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.

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.

Check That The Chutney Is Ready For Potting

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.

The most common method is to simply cook it for longer, until the excess water evaporates and the chutney thickens naturally. This can take a while, so be patient and stir the chutney frequently to prevent it from sticking to the bottom of the pan.

Points to remember

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

Note: Make thicker chutney by doubling cornstarch. Try 1 tablespoon (dissolved) first, before adding more. This chutney has a definite “tang” that goes well with ham, sausages and hamburgers. It's also an interesting appetizer relish.

To thicken the relish, add the cornflour to a little water and mix to a smooth paste. Add a little of the hot liquid from the relish mixture until the paste is the consistency of thin cream. Add the paste to the relish mixture and stir continuously for around 5 minutes until it thickens.

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.

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.

At first there will be more liquid as the tomatoes start to break down, but then you will see less liquid as the relish thickens up. It will continue to thicken up a bit more as it cools. If you intend to make sauce from this, do not cook it until it is super thick.

Do you leave chutney to cool before putting the lid on? ›

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.

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.

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.

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.

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.