Questions tagged [chutney]
The chutney tag has no usage guidance.
21 questions
0
votes
1
answer
84
views
How should fruit be weighed for chutney?
Should chutney fruit be weighed prepared (peeled and cored) or weight of whole fruit? Does it affect the end product.
- 1
3
votes
1
answer
168
views
End-of-season tomato chutney
When a recipe such as https://www.jamieoliver.com/recipes/vegetable-recipes/easy-tomato-chutney/ refers to "mixed-colour tomatoes", does it mean that it's OK to collect not-quite-ripe ones ...
0
votes
2
answers
179
views
Best lid for glass jar of chutney in apple vinegar for long term storage?
I intend to make a lot of chutney with raw garlic, herbs, green small hot peppers, salt, pepper, turmeric, all in apple vinegar. I want to store this chutney out of the fridge, in glass jars, for a ...
- 9
0
votes
1
answer
107
views
Thin chutney batch from a year ago
I located several jars of our home made tomato chutney from a year ago. It was a thin batch tho the taste is ok. Can we tip all contents back into a pan and either reduce or thicken with flour , and ...
- 1
2
votes
1
answer
608
views
What does "set aside for x hours" imply?
I'm following a recipe for making chutney and one of the steps is "Set aside for 24 hours". Does this mean in the fridge? If not, then does it just not matter?
I was going to leave it in the fridge ...
- 317
1
vote
2
answers
13k
views
How to fix a bitter jam? (Or use it?)
I had the ill thought of adding raw lemon to my apples jam (half for ~2.5lt, in other words half for blender load), it tastes inhumanly bitter. Apart from the level of acidity which can be fixed with ...
- 123
1
vote
2
answers
2k
views
Does allowing apples to brown before long cooking affect the final flavour?
While making an apple and smoked chilli chutney yesterday (based on the one in Jocasta Innes' Country Kitchen p.266 but hotter) I was thinking about the browning of apple flesh when exposed to air. ...
- 45.8k
1
vote
5
answers
609
views
"Akiko's special jam"—or, making a bright yellow preserve [closed]
Note to future readers: this question was rightly closed as off-topic (too open-ended), but based on the advice below I ended up making a version of this grapefruit marmalade with cardamom, turmeric ...
- 127
3
votes
1
answer
2k
views
Substitute for jaggery in chutney
I'm making an Indian tomato and ginger chutney. What can I find in Brisbane to use as a substitute for 200 grams of jaggery?
4
votes
1
answer
3k
views
Using whole uncored apples in chutney?
I got an apple chutney recipe from a friend. It's an old family recipe and it specifically says to chop the apples but to NOT core or peel them. The recipe is basically just apples and pears, red ...
- 43
1
vote
2
answers
2k
views
Difference between tzatziki and Indian mint dip (mint chutney?)
What is the difference between a tzatziki dip and an Indian mint dip? Aren't both just yogurt and mint? Or o is the difference that tzatziki also has some cucumber in it? Also, while tzatziki looks ...
- 397
3
votes
1
answer
475
views
Can you mix Red Onion chutney into bread?
I was thinking about making some bread today, and I have some leftover red onion chutney.
I was wondering if it would be nice to mix the chutney into the bread dough, and then bake it. If so, would I ...
3
votes
1
answer
536
views
Xanthan Gum Use in Tamarind Chutney
How much xanthan gum should be used to thicken a large 24 quart pot of hot tamrind chutney to get a smooth pourable tamrind chutney when we cool? Currently use 2 lbs of corn starch but it spoils the ...
- 51
3
votes
1
answer
14k
views
What is the difference between a salsa, a sauce, a gravy, and a chutney?
Growing up, it appeard that these accompaniments all had their distinct areas and never were there lines crossed. However the more I live/eat, the more the lines separating them appear to get ...
- 133
2
votes
2
answers
7k
views
My chutney is too thick
I made two batches of chutney a week ago, one with tomato, apple and raisins, the other one with plum and cranberries. Making the chutney I added all the usual spices, sugar, vinegar etc. but I tried ...
- 21
5
votes
5
answers
4k
views
My chutney will not freeze, help!
Weeks ago I made a chutney of local ground cherries with onions and raisins. It came out very syrupy but I figured it will still be good in small doses with meats.
I was recently on vacation when ...
- 51
15
votes
13
answers
85k
views
What's the difference between chutney and relish?
I was out last night at a friend's house, they served what I would call chutney. I said, "This chutney is amazing". To which they replied, "Do you mean the relish?"
Awkward!
What is the difference ...
- 681
17
votes
6
answers
14k
views
What is a Chutney?
Chutney is foreign to my culture and the food i grew up with. Thus, the lack of sophistication and familiarity with chutney. So please forgive my misunderstanding. I often hear the buzzword on food ...
- 3,029
1
vote
6
answers
23k
views
What can I use instead of swede (rutabaga) when making pickle relish
I want to make a British-style pickle relish at home. I think the best recipes involve swede (rutabaga in the US), because it gives texture and flavour, but isn't overpowering.
Unforunately, I can't ...
- 11k
7
votes
1
answer
12k
views
What are the basic ratios for making a chutney
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 ...
- 443
8
votes
3
answers
7k
views
Can I convert jam into chutney?
I made a rhubarb jam a little while ago, basically rhubarb, sugar and grated ginger. Its quite gingery.
I've now made some duck terrine and fancy serving it with some chutney. I have some chutney,...
- 11.3k