Cranberry chutney

Subtotal

I made a cranberry chutney that calls for 1/2 cup cider vinegar. I tasted it 12 hours later and it still tastes way to vinegary. Is there a fix?

asked by akrainey almost 2 years ago

3 answers 348 views

Cav

added almost 2 years ago

For me chutney's should be vinegary, it's one of the defining characteristics of the preserve. If you want it less vinegary though, diluting it should work. This can be done by adding more of the other ingredients, cranberries, sugar etc.

1 Person agrees

1097a5b5 1775 4eec a8ea 7421137b65dc image 2 apples claire sullivan 2

amysarah

amysarah is a trusted home cook.

added almost 2 years ago

I made some apple chutney that was too vinegary - well beyond the balance of a good chutney, to the point of drowning the flavors of the spices, apples, etc. I rescued it by making another batch, cooked down with water instead of vinegar, and combined. It worked.

2 People agree

amysarah

amysarah is a trusted home cook.

added almost 2 years ago

Forgot to add - this method yielded way too much chutney, but it freezes well.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

␡

To-Go Casserole Carrier (Set of 2)

Stovetop Belgian Waffle Iron

Spoon Rest

Stackable Bodega Glasses (Set of 12)

Freshen Up 'Cause Fall's Here

The Foods Merriam-Webster Just Added to the Dictionary

Mike's Hot Honey Founder Travels Between Pizza and Paleo

13 Muffins Ready For Shorter Days & Dropping Temperatures

Aldi’s Award-Winning $8 Rosé Is Finally Coming to America

Sausage and Apple Pie

Pan-Fried Pork Chops with Scallions and Broccoli

Sesame Noodles with Swiss Chard and Chicken

Fresh, Fragrant Cardamom Toast

Your Best Recipe with a Smarty Pants Trick or Technique

Follow friends and influencers

By following your friends and influencers you'll be able to see what they're saving in real time.

 My Basket ()