What is the standard chutney ratio?

A typical chutney uses 1kg of fruit or vegetables, 250ml of vinegar, and 250g of sugar, plus about 200g of onion and spices to taste. This produces a well-balanced chutney with good acidity for preservation. Adjust sugar and vinegar to taste within 10-20%.

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.

BakeCalcs

Chutney Calculator

Calculate vinegar, sugar, and onion quantities for chutney based on your fruit or vegetable weight.

Produce Weight

Main fruit or vegetable weight

Base Type

How We Calculate This

This calculator uses standard UK chutney ratios, adjusting the vinegar and sugar quantities based on the type of produce used. Tomatoes need less vinegar as they are naturally acidic, while onion-based chutneys benefit from a higher vinegar proportion.

Standard 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 x 0.65 (35% reduction from cooking)
Jar count based on 340ml jars

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.