Full question
I made a double batch of Nigella's Christmas Chutney around mid November. I thought I would do a taste test to see how it is now at the end of November and it is quite vinegary. Should I leave it to mellow and mature or should I do something to fix it?
Christmas Chutney
Our answer
Nigella's Christmas Chutney (from NIGELLA CHRISTMAS) uses fresh cranberries and dates, both of which are in abundance at Christmas. The mixture of fruits, sugar, spices and vinegar is simmered until everything is soft and the mixture is thick. If you made a double quantity it may take longer for the acid in the vinegar to mellow, unless you used a particularly wide pan that would help the vinegar to evaporate more easily. So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic.
Generally the vinegar in the chutney will mellow over time and we suggest that you allow 2 months for the sealed jars of chutney to "mature" in a cool, dry place. As it is only 2 weeks, the chutney will still be on the sharp side but this should soften by Christmas or early January. Also, please bear in mind that any jar that has been opened should be stored in the fridge and used within a month.
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