Help please...I've burnt the chutney

[Paulines7]

I spent all morning stoning plums, cutting up garlic, onions, ginger and tomatoes.  I put in the sultanas and vinegar and let everything cook.  I finally added the sugar and let it all simmer.  By this time I was tired so went and watched TV for a short while, fell asleep and...you have guessed the rest.   :'( 

I tipped the chutney into another pan leaving behind what had burnt on the bottom.  However, there is still a burnt taste to what I salvaged and my OH says it's too sweet.  Does anyone know if there is anything that I can add to take away the burnt taste, please? 

[Paulines7]

[supersprout]

Oh sooooo sorry Pauline!
All those ingredients (and your tender loving care) sound lovely :-[:'(
I hope one of the chutney experts has a good idea for you soon.
The only thing I can think of - if the burnt taste isn't too pronounced - would be to leave the chutters in a very thin layer on a baking tray somewhere draughty, just to give the burnt taste a chance to 'air off' overnight, then taste again tomorrow morning. Worth a try?

[Paulines7]

SS, thanks for your suggestion.  The burnt taste had gone right into the chutney as I had stirred it before realising it was burnt on the bottom so I don't think it would have helped airing it off and I wouldn't have anywhere draughty to leave it.

My OH took over last night and added more onions, apples, tomatoes, lemon juice and various herbs and spices.  It tastes all right this morning so I will boil it all up again and then put it in jars.

[bennettsleg]

The burnt flavour never seems to go away.  By adding additional ingredients you'll disspate it and it will/should only come through slightly.  If the first tasing you tried had a pronounced burnt flavour, you may be disappointed.

The best way to look at the finished product is that it has a dusky, sultry smokiness that creates a rich depth SOOO unavailable in commercial jarred stuff! ;) ;D

Probably a bit late now, but be VERY careful when boiling up chutney from cold the next day as the mix is usually so thick that it can catch when doing this.  I'd be inclined to bring it up to temperature in a medium-heat oven and - depending on the pan you have used (and obviously the oven size!) - put the pan in a bain marie for more even and gentle temperature control.