the ginger cranberry chutney is too vinegary I added more sugar and more juice now it's too watery and still very vinegary

Like Antonia said. Simmer it a little then cool. It will be better after an overnight in the fridge.

Cook it down some more over a low heat until it's thick. Also, remember that cranberry chutneys tend to thicken after they've cooled awhile, so the chances are the thickness will be fine. As for the vinegar, that tends to mellow with time, too. You could also add a touch of prepared mustard, and perhaps some orange zest, to counter it. In any event, don't panic! Let it sit for a few hours, if you have time (you can leave it in the pan while you do), and check it later. Chances are good that it will be just fine. ;o)