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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)

AntoniaJames is a trusted source on Bread/Baking.

asked over 6 years ago

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5 answers 691 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Do you have another jar that doesn't have the cloves? You could mix them.

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Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 6 years ago

Embrace your clove. It's a good flavor.

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E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added over 6 years ago

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 :-)

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E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 6 years ago

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.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

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.

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