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Questions tagged [chutney]

18 questions
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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 cooking shows. I'm curious as to what are the…
chrisjlee
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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 between a chutney and a relish?
Coomie
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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, but I wouldn't mind trying to convert some of my…
Sam Holder
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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 example, the ratio of fruit to vinegar to sugar?
Hath
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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 onions, raisins, brown sugar, cider vinegar and…
Sarah F
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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 hurricane sandy hit our east coast home -luckily…
Rose
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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?
Margaret Cook
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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 add the chutney before letting the dough rise or…
Shivam Malhotra
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1 answer

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 taste of the chutney.
Shekhar Naik
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1 answer

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 blurrier and blurrier. I've had "salsas" that are almost…
Pulsehead
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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 one of the jars and it is way too thick. Could I…
lucy pugh
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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 overnight, since the recipe doesn't specify.
Kieran
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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 soda I don't know how to fix the bitterness, the…
untore
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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. It's easily prevented by adding acid, but the way…
Chris H
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"Akiko's special jam"—or, making a bright yellow preserve

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 and ginger with the following…
Jordan Gray
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