Before I bin them....

Bit of a long shot, but could you not reboil the chutney with additional potatoes?  Just a thought.

Cheers,   Tony.

I made some tomatoe once that had too much salt in the recipe , it was realy salty , so I made another batch with no salt at all and a little more sugar and then mixed together , there was an awful lot of chutney but it did work in this case .
good luck with yours
chrissie b

i would say a spoon full in soup ect

I guess it took me ages too get through mine , but the adding to dishes was a good idea instead of salt .good luck
chrissie b

Several years ago I made a lemon and lime chutney that was not nice and quite salty.

It got put to the back of the cupboard and I ditched the recipe.

After a year we tasted it again and it was gorgeous, and I was kicking myself for ditching the recipe.

You could try leaving it longer and then trying before you use it up in soups etc.

You say that nobody likes it, is that because it is too salty or they just don't like the flavours.

If it is just that it is too salty you could use it as a salt seasoning substitute for marinating meats, poultry and fish, whichever you think it will suit best.

Well if you really don't like the underlying flavour as well, I think I would bin them.

I have tried a couple of recipes that were absolutely ****** in the past and much though it pained me to waste food, I binned them.

And put a thick pen line though the recipe too.

I have made up my mind and they are going out, reluctantly.  We have tried them again and no, we don't like it, so it is going out. 
Good thinking Mrs Bee about crossing out the recipe, at least it would be if I could remember which recipe it was!