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Comments
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mathsus - have just made your Banana/Carribean chutney (literally just finished potting it all up). I know you have to leave it to mature but couldn't resist tasting it - it's really sharp:eek: - do you know if this improves as it matures?
I'm not complaining by the way, just wondering:D. Thanks for the recipe."Men are generally more careful of the breed(ing) of their horses and dogs than of their children" - William Penn 1644-1718
We live in a time where intelligent people are being silenced so that stupid people won't be offended.0 -
I remember my mother making an apple-based jam that set to a hard rubbery consistency - I suppose you can have too much pectin! I made a lemon chutney that was nearly as bad.
Not as bad as the brawn where she left the brains in, and we all refused to eat it when we realised.0 -
Frugalista wrote: »mathsus - have just made your Banana/Carribean chutney (literally just finished potting it all up). I know you have to leave it to mature but couldn't resist tasting it - it's really sharp:eek: - do you know if this improves as it matures?
I'm not complaining by the way, just wondering:D. Thanks for the recipe.
Ooooo I've never tried it straight away! I usually leave things for at least 3 months... will go back & check the recipe... I hope I didn't make a mistake...errrr0 -
No, I got the recipe right. If you used cheapo malt vinegar (which I always do) it will take a bit of time to mature.... oh dear, I hope it's ok.. should be sweet with that amount of sugar & dried fruit...0
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Debenhams are stocking jam making equipment including jam funnels, labels, thermometer, etc if anyone is interested
Thanks to MSE, I am mortgage free!0 -
No, I got the recipe right. If you used cheapo malt vinegar (which I always do) it will take a bit of time to mature.... oh dear, I hope it's ok.. should be sweet with that amount of sugar & dried fruit...
Yup! I used cheapo malt vinegar too:rotfl: I have to confess, however, that I had got everything happily bubbling away and then realised I had left out the sugar!!:doh:. Obviously, I added it (chutney had only been in the pan about 15 minutes) and cooked it for a further hour. Surely that couldn't have messed it up could it? (Never made chutney before).
Once again, thanks for the recipe - I'll let you know how it turns out in a couple of months.
My next project is to try the Sweet Chilli Jam......"Men are generally more careful of the breed(ing) of their horses and dogs than of their children" - William Penn 1644-1718
We live in a time where intelligent people are being silenced so that stupid people won't be offended.0 -
Frugalista - I'm sure it will be fine - but definitely leave it for the 3 months - most chutney needs this length of time - especially as Malthus said with malt vinegar.“the princess jumped from the tower & she learned that she could fly all along. she never needed those wings.”
Amanda Lovelace, The Princess Saves Herself in this One0 -
Your posts made me venture to the cellar to peruse my stocks... Well! nothing but yukky overcooked marmalade, peach jam - going mouldy -, mango chutney for curry and 5 jars of beetroot chutney from 2005!! I wonder why this is left? It is absolutely delicious (no hint of beetroot) and I think just needs a bit of judicious renaming a la caribbean chutney! No banana chutney for me to taste for maturity I'm afraid.0
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How about "Ruby Chutney" for the beetroot - will rack my brain for something else- or "Cardinal Chutney" - thinking along the red name versions.“the princess jumped from the tower & she learned that she could fly all along. she never needed those wings.”
Amanda Lovelace, The Princess Saves Herself in this One0 -
thriftmonster wrote: »How about "Ruby Chutney" for the beetroot - will rack my brain for something else- or "Cardinal Chutney" - thinking along the red name versions.
Brilliant!
It's so old tho, no hint of red!! More like 'brown chutney' :rotfl: :rotfl:0
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