Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Growster... on February 19, 2021, 18:29
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I made a whole lot of chutters last year, and decided to change it all around recently, as I wanted some 'divergence', from the original recipe (fig and apple).
So after a lot of chemical redistribution, we have about seven jars of slightly different contents, like chilli and fig etc!
But the first one, a mixture of apple, beetroot, tomato and chilli, all tucked into a decent Kilner jar, has started to 'work'! There's a pop when the lid is unsealed, but the flavour is'nt half bad!
I reckon that if I leave it, I may get to 40% proof, but as there are quite a lot of fermented comestibles to make, this might just make the list as well!
(If you don't hear from me again by next week, call the bomb squad... )
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Mr G, you are the only person I know that could make alcoholic chutney :lol: :lol: :lol:
But thank you very much for a much needed laugh after a particularly tiresome week :D
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Add some corn mash to that chutney, you could be on the road to what we call "moonshine"! :lol:
"Growster's moonshine chutney" has a nice ring to it!
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Ha ha ha, SubP!
The 'moonshine' we make is well described somewhere here, and in fact I made another 6 gals yesterday, but I gave some of the alcoholic chutney to a daught only a few weeks ago, and she was still OK this morning...
The next experiment is with my new smoothie blender (birthday pressie), with some beetroot, alcoholic chutney and a few odds and s*ds...
Sounds like a plan...