Chutney Calculator

There is no single rule — this calculator starts from a balanced 1kg fruit or vegetables, 250ml vinegar and 250g sugar (about 25% each), plus around 200g onion and spices to taste. Published UK recipes span a wide range: River Cottage Glutney and BBC tomato and apple chutney use roughly 15% sugar and 15-20% vinegar, while the traditional equal-half rule uses up to 50% of each. More sugar and vinegar give a sweeter, sharper and longer-keeping chutney. Whatever ratio you choose, keep the vinegar at 5% acidity or more for safe preservation.

Malt vinegar is traditional for British chutneys and gives a robust flavour. White wine vinegar or cider vinegar produce a lighter, more delicate result. Avoid balsamic or flavoured vinegars as they can overpower the fruit flavour. The vinegar must be at least 5% acidity for safe preservation.

Freshly made chutney tastes sharp and the flavours are not well blended. It should mature for at least 4-6 weeks before eating. Many chutneys are best after 2-3 months. Store in a cool, dark place. Properly made and sealed chutney keeps for 12 months unopened.

Chutney is cooked slowly for 1-2 hours to evaporate moisture and concentrate the flavours. The produce releases water, and combined with the vinegar, much of this liquid evaporates. The final yield is typically 60-70% of the starting ingredient weight.

Sugar helps preserve chutney and balance the vinegar acidity. You can reduce it by up to 25%, but the chutney will be sharper and may not keep as long. Dark brown or muscovado sugar adds extra depth. Some recipes use dried fruit instead of some of the sugar for natural sweetness.