I'm looking to make a apple chutney from 6.5 kg of apples. I can't really find a recipe that I'm happy with, so I'm going to just wing it.
What are the basic ratios for a generic chutney? For example, the ratio of fruit to vinegar to sugar?
The average of four different recipes that use apples or pears to make a chutney suggest the ratios
or in units related to the metric system
The fruit weight is for peeled and cored apples or pears, the 0.9 cups is the same as filling a cup and then taking out 2 tablespoons.
If you add cayenne to the recipe you may want to increase the sugar a bit. If you add raisins, decrease the sugar.
If you end up with 6kg of diced apples, then use 2kg of sugar and 2l of vinegar.