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... to be precise, almost burning Hazel's beetroot chutney! I know lots of you have made this so where did I go wrong? I followed the recipe, and was leaving it for 45 minutes but after 30 minutes it smelt a bit burney ... I just about caught it in time, but feel sure that I must have done something wrong? Any ideas for my next batch?!
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Life may not be the party we hoped for but since we're here we might as well dance
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Call it 'Smoky Barbecue Chutney' and tell everyone to note its pleasant smoky taste!
Whoever plants a garden believes in the future.
www.vegheaven.blogspot.com Updated March 9th - Spring -
Hahaha, I like that Flum!!! It'd probably work as well!!
Do you think I should have added more liquid, I just used the few tablespoons of red wine vinegar in the recipe?Life may not be the party we hoped for but since we're here we might as well danceComment
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If it starts to get too thick or to stick, a bit more vinegar would do the trick. Haven't read this recipe but I make lots of chutneys - not always using a recipe I might add - and you get to know by stirring it when it's thick enough. If it's not fully cooked by then, add more vinegar and continue till it's both tick enough and cooked enough.Whoever plants a garden believes in the future.
www.vegheaven.blogspot.com Updated March 9th - SpringComment
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Ah, ya see, I just put all the ingredients in, gave it a good stir and went away. Now I know ... keep an eye on it for a start, and add more vinegar for a second! Cheers Flum ....
Looking forward to tasting Smoky Barbeque Chutney next month though!!
Life may not be the party we hoped for but since we're here we might as well danceComment
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Don't ever go away! Stay around, give it a stir now and then, have a good sniff and a taste. Above all, make sure it's on a really low heat.Originally posted by moggssue View PostComment
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er - have you not had your heat-distributing heavy-based maslin pan delivered yet, moggie?
Rustylady's right, though - keep your eye on it, and keep stirring.
Smokey beetroot chutney sounds good - let us know what it tastes like when it's matured for a month....
Last edited by Hazel at the Hill; 23-09-2008, 11:07 PM.Comment
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Oh Moggie, I'm sorry to come late to this thread, and I hope your smokey relish is delish!?
They're so right though y'know.... you can't leave a cauldron full of gorgeous stuff and just walk away darling... Excellent Stuff in the kitchen doesn't 'just happen' in my book. Trousers thinks I'm a complete nightmare, but never complains when it turns out okay? and when it doesn't go okay, blame it on the recipe Angel.
Works every other time.
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