Help! A chutney I made and canned in August now has, after maturing these four months, a rather dominant clove note. And I only put the tiniest smidgen of cloves in it. (This, by the way, is why I typically can into pints and quarts initially, and then re-pack into smaller jars for giving if the chutney tastes really good after it's been in the jars for a few months.) Is there any antidote to too strong a clove taste in a condiment? Thanks so much! ;o)

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5 Comments

Jon P. January 3, 2011
Rather than trying to find an ingredient to combat it, I would just try to think of an ingredient that would compliment it while being able to stand up to the rest of the flavor of the chutney and be noticed.
 
drbabs January 1, 2011
I have some cranberry chutney that also has a strong clove note--I had it for dinner tonight with roast turkey in place of cranberry sauce and it was delicious! I say embrace it, too.
 
aargersi January 1, 2011
Hi AJ do you want to add more fruit or no (since that won't be matured) ... anyhow I am looking in the flavor bible and there are lots of matches, I am thinking maybe one or a combo of: cider, cardamom, garam masala, honey, orange, tamarind ... It also suggests red wine maybe just have a glass alongside :-)
 
pierino January 1, 2011
Embrace your clove. It's a good flavor.
 
Soozll January 1, 2011
Do you have another jar that doesn't have the cloves? You could mix them.
 
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