Antidote for cardamom? I made The Kitchn's Cherry Chutney a while back and the cardamom overwhelms all of the other flavors.
Not only that, the cardamom flavor seems to be intensifying over time. It's just about all you taste. I like a touch of cardamom, but frankly, I can't serve it to others. I followed the recipe exactly, using good green cardamom pods from a good Indian grocery. I crushed the seeds fairly finely (and I spent what seemed like hours pitting cherries for this recipe). Is there anything that can be done to salvage it? Help!! ;o) Thank you.