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Cranberry chutney

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 about 3 years ago

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Cav
Cav
added about 3 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.

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amysarah
amysarah

amysarah is a trusted home cook.

added about 3 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.

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amysarah
amysarah

amysarah is a trusted home cook.

added about 3 years ago

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

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