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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