What is the standard chutney ratio?

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.

What type of vinegar should I use?

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.

How long does chutney need to mature?

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.

Why does chutney reduce so much during cooking?

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.

Can I reduce the sugar in chutney?

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.

Chutney Calculator — Free Online Tool

How We Calculate This

This calculator starts from one well-balanced UK chutney recipe and adjusts the vinegar and sugar quantities by produce type. Tomatoes need less vinegar as they are naturally acidic, while onion-based chutneys benefit from a higher vinegar proportion. These are a sensible starting point, not the only correct ratio — traditional British chutneys range from roughly 15% (River Cottage Glutney, BBC tomato & apple) up to the classic equal-half rule (50% sugar and 50% vinegar by produce weight). Adjust to taste, keeping the vinegar at 5% acidity or more for safe preservation.

Starting Ratios (per 1kg produce)

Fruit-based: 250ml vinegar, 250g sugar, 200g onion
Tomato-based: 200ml vinegar, 200g sugar, 250g onion
Onion-based: 300ml vinegar, 200g sugar

Yield

Yield = total input weight × 0.65 (35% reduction from cooking)
Total input weight = produce + sugar + onion + vinegar (vinegar ≈ 1 g/ml)
Jar count based on 340ml jars (chutney ≈ 1.2 g/ml)

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.