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... )