Guest guest Posted August 1, 2004 Report Share Posted August 1, 2004 myjoha wrote: > I'm attempting to make the Cherry Chutney recipe in NT. I've never even > seen a chutney in real life or even in pictures, so I don't have a > clue what > it's supposed to look like. Hello , I just made the cherry chutney for the first time this spring. The consistency of the finished product is chunks of cherries floating in thick, red liquid. It tastes sweet, fizzy and slightly salty and sour. I think the taste takes getting used to. I still haven't really eaten any of it yet. I left mine out for 2-3 days at room temp and it seemed like plenty of time for it to ferment. Anyway, hope some of that helps. Rebekah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2004 Report Share Posted August 1, 2004 In a message dated 8/1/2004 10:59:41 AM Pacific Standard Time, writes: Message: 1 Date: Sat, 31 Jul 2004 09:28:26 -0700 From: " myjoha " <myjoha@...> Subject: Chutney questions I'm attempting to make the Cherry Chutney recipe in NT. I've never even seen a chutney in real life or even in pictures, so I don't have a clue what it's supposed to look like. What is the consistency of the finished product? The recipe says to keep it at room temp for 2 days then put it in the fridge. I have it in one of our cupboards and it's been cooler here the last several days. Might that make it take longer to do it's thing? Any other recipes I've seen call for adding oodles of sugar/brown sugar and cooking it, so they're no help. Anyone make this before???? TIA, I haven't made that particular one, but my advice is: take it easy on the salt! Otherwise, follow the recipe--it sounds pretty yummy. B. Quote Link to comment Share on other sites More sharing options...
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