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11 votes

Difference between tzatziki and Indian mint dip (mint chutney?)

As far as I'm aware, the traditional Greek tzatziki doesn't generally include mint at all. It's a cucumber dip that is made of yogurt and sometimes includes dill or mint as a flavoring: Tzatziki (...
Catija's user avatar
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7 votes
Accepted

What does "set aside for x hours" imply?

You leave it at whatever temperature is adequate for the food (or stage of food) that is left aside. If you are canning your chutney, then all stages before going into the canner need refrigeration, ...
rumtscho's user avatar
  • 139k
7 votes

Difference between tzatziki and Indian mint dip (mint chutney?)

Mint chutney is normally almost all herbs (mint and cilantro), and it's ground/blended so it's completely green: (from this mint chutney recipe) I can't really see the chutney/dip in your picture ...
Cascabel's user avatar
  • 58.3k
6 votes

Substitute for jaggery in chutney

I believe you meant "Jaggery" (aka Panela) a unrefined cane sugar product. If so, I would suggest a "Muscovado" sugar, as it is whole or partially unrefinued cane sugar. You may need to experiment ...
Food Lover's user avatar
4 votes

Can I convert jam into chutney?

I had the same dilemma. Last year I used the plums from my plum tree to make a lot of plum jam and (as an afterthought) only one jar of plum chutney. Most of the jam went into the freezer. I ate one ...
Nicholas Wheatley's user avatar
3 votes

"Akiko's special jam"—or, making a bright yellow preserve

Your requirements are so specific that I would say: don't search for some existing product which has it all, just engineer your own. The simplest would be to take some base which is transparent and ...
rumtscho's user avatar
  • 139k
3 votes

What is a Chutney?

I grew up in India. There can be some variations invented outside India. But in Indian context,Chutneys are far different than jam. They are used as a side dish complimenting the main course. And ...
rational's user avatar
  • 128
3 votes

End-of-season tomato chutney

Oliver appears to be referring to ripe tomatoes of mixed colors, mainly for appearance. He has a separate green tomato chutney recipe for underripe tomatoes. The mixed colors are somewhat pointless ...
FuzzyChef's user avatar
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3 votes

Thin chutney batch from a year ago

There is no general safety rule against reusing canned food in a new batch of food-to-be canned. For example, I have seen recipes for home-canned tomato sauce based on tomatoes bought in a commercial ...
rumtscho's user avatar
  • 139k
2 votes

"Akiko's special jam"—or, making a bright yellow preserve

Sounds to me like a pineapple jelly would do the trick for you. It stays vibrant yellow, and a jelly instead of a jam would be clear with no floating pieces or chunks. Pineapple is a fairly ...
senschen's user avatar
  • 3,034
2 votes
Accepted

Using whole uncored apples in chutney?

Apple cores contain more pectin than the rest of the apple, so including the cores will likely get you a thicker, more gelled chutney. With enough cooking they'll indeed soften, as long as it's an ...
Cascabel's user avatar
  • 58.3k
2 votes
Accepted

"Akiko's special jam"—or, making a bright yellow preserve

Okay, so I think the obvious answer is dandelion jelly. Yes, that is a thing that exists. You could probably safely add some other edible, yellow flowers (like chrysanthemums, maybe? or even some ...
kitukwfyer's user avatar
  • 5,229
2 votes

"Akiko's special jam"—or, making a bright yellow preserve

Apple jelly with either food coloring or turmeric in it. Not sure if you can just mix stuff into a jar of already made jelly, and keep its nice original texture, but you can make the jelly from apple ...
Lorel C.'s user avatar
  • 7,122
2 votes

Does allowing apples to brown before long cooking affect the final flavour?

Browning is oxidation. Oxidation has a distasteful affect to the flavor of many fruit where the star flavor profiles are acidic in nature. In apples, the two acids are malic acid and tartaric acid. ...
Escoce's user avatar
  • 6,304
1 vote
Accepted

How to fix a bitter jam? (Or use it?)

Marmelades with a certain bitterness are popular in some areas, eg typical british orange marmelades. The mistake you made was likely in using lemon peel with the pith still on and on top of it ...
rackandboneman's user avatar
1 vote

How to fix a bitter jam? (Or use it?)

Do you eat marmalade? If so be inspired by that and cook further. This will give you the opportunity to adjust sugar levels as well as cooking out some of the bitterness. You may want to use a food ...
Chris H's user avatar
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1 vote

Does allowing apples to brown before long cooking affect the final flavour?

If you're cooking chutney it doesn't really matter for the taste nor the colour, but if you want to prevent apples from browning without adding acid while weighing for some other recipe, just stuff ...
Fabby's user avatar
  • 5,827
1 vote

"Akiko's special jam"—or, making a bright yellow preserve

I've seen a yellow garlic-lemon sauce... it was very good, and I put it on many sandwiches, though the color was not quite what you want. I don't have a recipe (it was commercially made) but perhaps ...
Megha's user avatar
  • 11.8k
1 vote

My chutney will not freeze, help!

Chutneys can be very high in oil and/or be very salty - both factors can lower the point when a mixture freezes to a hard solid significantly.
rackandboneman's user avatar
1 vote

What can I use instead of swede (rutabaga) when making pickle relish

Kohlrabi is a brilliant idea and it will not at all seem much different to the swede in a Branston Pickle type mix which has a wide variety of vegetables in it anyway. Turnip will do at a pinch but ...
Stephen Nicholson's user avatar

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