Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Growster... on February 19, 2021, 18:29

Title: Fermenting chutney...
Post by: Growster... on February 19, 2021, 18:29
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... )
Title: Re: Fermenting chutney...
Post by: New shoot on February 20, 2021, 15:02
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