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PING: The Bobs, Jack, Bubba, and Anyone Else Interested: ˇAYUDAME! ˇPronto! Chutney Questions
Cross-posted to rec.food.cooking and rec.food.preserving.
OK, B&G, tomorrow's when I'll truck my Fair entries over to the Fair PTB. I signed up for a Chunky Fruit Chutney. I've entered my Dried Cherry Chutney in other years and it's won a couple blue ribbons. Howsomever, I'm still looking at a half a box of Colorado peaches (Gloria, they are SO good!) and decided I could use up some in a chutney. I've got a recipe (old Farmers' Almanac Canning Book) that involves peaches, onions, garlic, brown sugar, mustard seeds, vinegar, dried ground ginger, salt, a hot pepper pod. and raisins. I've sort of followed the recipe. :-/ BTW, I've quartered the recipe. Instead of the pepper pod, I used a 1/2 tsp of crushed red pepper flakes. Instead of the ground ginger, I used about 1-1/2 tbsp fresh grated. Golden raisins. It kinds looks like a lot of mustard seeds, but I'm hanged if I'm gonna fish any of them out. Directions are to combine and cook until thickened. How thick? I don't know much diddly about chutney. How thick is it supposed to be out of the jar? Am assuming it will thicken some when it's cooled. There's still some visible liquid in the kettle. Oh, I didn't mention the dried California aps that I sliced and chucked in there. (Dimitri, they're awesome -- God loves you and so do I.) I've got some sitting beside me and I can readily taste the heat (not too much of it, but definitely there) and the ginger (I forgot to mention the Ginger Peach Jam (about a 1/2 cup) that I chucked in there, too. I'm considering some lime juice -- I've got another recipe for a peach chutney that involves lime juie and candied ginger. Hey, this stuff isn't half bad. Talk to me about the thickness. It's got chunks in it - A Good Thing. Hell, talk to be about any of it. I've a mind to take it off the heat now and let it settle in, reheat it, and can it tomorrow before I bring it over. Yeah, that's the ticket. Hopefully, I'll have some of the collective wisdom of y'all. I'm countin' on yas. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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Melba's Jammin' > wrote in news:barbscxhaller-
: > Talk to me about the thickness. I've never made chutney...But I have eaten it. It should be not quite as thick as ketchup...Closer to commercial BBQ sauce in thickness. I hope this helps more than hinders. -- Last year's nuts must go. - Michael Odom |
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In article >, hahabogus
> wrote: > Melba's Jammin' > wrote in news:barbscxhaller- > : > > > Talk to me about the thickness. > > I've never made chutney...But I have eaten it. It should be not quite > as thick as ketchup...Closer to commercial BBQ sauce in thickness. I > hope this helps more than hinders. Hmmm. Thanks. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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In article >, hahabogus
> wrote: > Melba's Jammin' > wrote in news:barbscxhaller- > : > > > Talk to me about the thickness. > > I've never made chutney...But I have eaten it. It should be not quite > as thick as ketchup...Closer to commercial BBQ sauce in thickness. I > hope this helps more than hinders. Hmmm. Thanks. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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Melba's Jammin' wrote:
> Cross-posted to rec.food.cooking and rec.food.preserving. > > OK, B&G, tomorrow's when I'll truck my Fair entries over to the Fair PTB. > I signed up for a Chunky Fruit Chutney. I've entered my Dried Cherry > Chutney in other years and it's won a couple blue ribbons. Howsomever, > I'm still looking at a half a box of Colorado peaches (Gloria, they are > SO good!) and decided I could use up some in a chutney. > > I've got a recipe (old Farmers' Almanac Canning Book) that involves > peaches, onions, garlic, brown sugar, mustard seeds, vinegar, dried > ground ginger, salt, a hot pepper pod. and raisins. I've sort of > followed the recipe. :-/ BTW, I've quartered the recipe. Instead of > the pepper pod, I used a 1/2 tsp of crushed red pepper flakes. Instead > of the ground ginger, I used about 1-1/2 tbsp fresh grated. Golden > raisins. It kinds looks like a lot of mustard seeds, but I'm hanged if > I'm gonna fish any of them out. > > Directions are to combine and cook until thickened. How thick? I don't > know much diddly about chutney. How thick is it supposed to be out of > the jar? Am assuming it will thicken some when it's cooled. There's > still some visible liquid in the kettle. Oh, I didn't mention the > dried California aps that I sliced and chucked in there. (Dimitri, > they're awesome -- God loves you and so do I.) > > I've got some sitting beside me and I can readily taste the heat (not > too much of it, but definitely there) and the ginger (I forgot to > mention the Ginger Peach Jam (about a 1/2 cup) that I chucked in there, > too. I'm considering some lime juice -- I've got another recipe for a > peach chutney that involves lime juie and candied ginger. > > Hey, this stuff isn't half bad. Talk to me about the thickness. It's > got chunks in it - A Good Thing. Hell, talk to be about any of it. > I've a mind to take it off the heat now and let it settle in, reheat it, > and can it tomorrow before I bring it over. Yeah, that's the ticket. > Hopefully, I'll have some of the collective wisdom of y'all. > > I'm countin' on yas. Ketchup with sticky chunks. Have you ever had fig preserves? Chutney will be like that, but a little runnier. Didja use regular mustard seeds or dark mustard seeds? Best regards, Bob |
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Melba's Jammin' wrote:
> Cross-posted to rec.food.cooking and rec.food.preserving. > > OK, B&G, tomorrow's when I'll truck my Fair entries over to the Fair PTB. > I signed up for a Chunky Fruit Chutney. I've entered my Dried Cherry > Chutney in other years and it's won a couple blue ribbons. Howsomever, > I'm still looking at a half a box of Colorado peaches (Gloria, they are > SO good!) and decided I could use up some in a chutney. > > I've got a recipe (old Farmers' Almanac Canning Book) that involves > peaches, onions, garlic, brown sugar, mustard seeds, vinegar, dried > ground ginger, salt, a hot pepper pod. and raisins. I've sort of > followed the recipe. :-/ BTW, I've quartered the recipe. Instead of > the pepper pod, I used a 1/2 tsp of crushed red pepper flakes. Instead > of the ground ginger, I used about 1-1/2 tbsp fresh grated. Golden > raisins. It kinds looks like a lot of mustard seeds, but I'm hanged if > I'm gonna fish any of them out. > > Directions are to combine and cook until thickened. How thick? I don't > know much diddly about chutney. How thick is it supposed to be out of > the jar? Am assuming it will thicken some when it's cooled. There's > still some visible liquid in the kettle. Oh, I didn't mention the > dried California aps that I sliced and chucked in there. (Dimitri, > they're awesome -- God loves you and so do I.) > > I've got some sitting beside me and I can readily taste the heat (not > too much of it, but definitely there) and the ginger (I forgot to > mention the Ginger Peach Jam (about a 1/2 cup) that I chucked in there, > too. I'm considering some lime juice -- I've got another recipe for a > peach chutney that involves lime juie and candied ginger. > > Hey, this stuff isn't half bad. Talk to me about the thickness. It's > got chunks in it - A Good Thing. Hell, talk to be about any of it. > I've a mind to take it off the heat now and let it settle in, reheat it, > and can it tomorrow before I bring it over. Yeah, that's the ticket. > Hopefully, I'll have some of the collective wisdom of y'all. > > I'm countin' on yas. Ketchup with sticky chunks. Have you ever had fig preserves? Chutney will be like that, but a little runnier. Didja use regular mustard seeds or dark mustard seeds? Best regards, Bob |
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In article >, zxcvbob
> wrote: > Melba's Jammin' wrote: (snip) > > Hey, this stuff isn't half bad. Talk to me about the thickness. > > It's got chunks in it - A Good Thing. Hell, talk to be about any > > of it. I've a mind to take it off the heat now and let it settle > > in, reheat it, and can it tomorrow before I bring it over. Yeah, > > that's the ticket. Hopefully, I'll have some of the collective > > wisdom of y'all. > > > > I'm countin' on yas. > Ketchup with sticky chunks. Have you ever had fig preserves? Chutney > will be like that, but a little runnier. > > Didja use regular mustard seeds or dark mustard seeds? > > Best regards, > Bob Regular yellow ones. Not sure how sticky my chunks are going to be (there's not all that much sugar in it). It's off the heat and I'll finish it tomorrow. Whaddaya think about the lime juice? -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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In article >, zxcvbob
> wrote: > Melba's Jammin' wrote: (snip) > > Hey, this stuff isn't half bad. Talk to me about the thickness. > > It's got chunks in it - A Good Thing. Hell, talk to be about any > > of it. I've a mind to take it off the heat now and let it settle > > in, reheat it, and can it tomorrow before I bring it over. Yeah, > > that's the ticket. Hopefully, I'll have some of the collective > > wisdom of y'all. > > > > I'm countin' on yas. > Ketchup with sticky chunks. Have you ever had fig preserves? Chutney > will be like that, but a little runnier. > > Didja use regular mustard seeds or dark mustard seeds? > > Best regards, > Bob Regular yellow ones. Not sure how sticky my chunks are going to be (there's not all that much sugar in it). It's off the heat and I'll finish it tomorrow. Whaddaya think about the lime juice? -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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In article >, zxcvbob
> wrote: > Melba's Jammin' wrote: (snip) > > Hey, this stuff isn't half bad. Talk to me about the thickness. > > It's got chunks in it - A Good Thing. Hell, talk to be about any > > of it. I've a mind to take it off the heat now and let it settle > > in, reheat it, and can it tomorrow before I bring it over. Yeah, > > that's the ticket. Hopefully, I'll have some of the collective > > wisdom of y'all. > > > > I'm countin' on yas. > Ketchup with sticky chunks. Have you ever had fig preserves? Chutney > will be like that, but a little runnier. > > Didja use regular mustard seeds or dark mustard seeds? > > Best regards, > Bob Regular yellow ones. Not sure how sticky my chunks are going to be (there's not all that much sugar in it). It's off the heat and I'll finish it tomorrow. Whaddaya think about the lime juice? -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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Melba's Jammin' wrote:
> > Cross-posted to rec.food.cooking and rec.food.preserving. > > OK, B&G, tomorrow's when I'll truck my Fair entries over to the Fair PTB. > I signed up for a Chunky Fruit Chutney. I've entered my Dried Cherry > Chutney in other years and it's won a couple blue ribbons. Howsomever, > I'm still looking at a half a box of Colorado peaches (Gloria, they are > SO good!) and decided I could use up some in a chutney. > Glad you were able to score some. It's been a good summer for fruit on the Western Slope. Peaches and plums have been terrific. We've had a cooler, wetter summer than usual here. No complaints! I haven't made peach chutney in years, but it's delicious. Your recipe sounds like one I've used. Good luck with all your Fair entries. Keeping everything crossed for ya! gloria p |
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Melba's Jammin' wrote:
> > Cross-posted to rec.food.cooking and rec.food.preserving. > > OK, B&G, tomorrow's when I'll truck my Fair entries over to the Fair PTB. > I signed up for a Chunky Fruit Chutney. I've entered my Dried Cherry > Chutney in other years and it's won a couple blue ribbons. Howsomever, > I'm still looking at a half a box of Colorado peaches (Gloria, they are > SO good!) and decided I could use up some in a chutney. > Glad you were able to score some. It's been a good summer for fruit on the Western Slope. Peaches and plums have been terrific. We've had a cooler, wetter summer than usual here. No complaints! I haven't made peach chutney in years, but it's delicious. Your recipe sounds like one I've used. Good luck with all your Fair entries. Keeping everything crossed for ya! gloria p |
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Melba's Jammin' wrote:
> In article >, zxcvbob > > wrote: > > >>Melba's Jammin' wrote: > > (snip) > >>>Hey, this stuff isn't half bad. Talk to me about the thickness. >>>It's got chunks in it - A Good Thing. Hell, talk to be about any >>>of it. I've a mind to take it off the heat now and let it settle >>>in, reheat it, and can it tomorrow before I bring it over. Yeah, >>>that's the ticket. Hopefully, I'll have some of the collective >>>wisdom of y'all. >>> >>>I'm countin' on yas. > > >>Ketchup with sticky chunks. Have you ever had fig preserves? Chutney >>will be like that, but a little runnier. >> >>Didja use regular mustard seeds or dark mustard seeds? >> >>Best regards, >>Bob > > > Regular yellow ones. Not sure how sticky my chunks are going to be > (there's not all that much sugar in it). It's off the heat and I'll > finish it tomorrow. Whaddaya think about the lime juice? The only chutney I've had was Major Gray's (mango, I think) and I thought it was pretty sweet. Bob |
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Melba's Jammin' wrote:
> In article >, zxcvbob > > wrote: > > >>Melba's Jammin' wrote: > > (snip) > >>>Hey, this stuff isn't half bad. Talk to me about the thickness. >>>It's got chunks in it - A Good Thing. Hell, talk to be about any >>>of it. I've a mind to take it off the heat now and let it settle >>>in, reheat it, and can it tomorrow before I bring it over. Yeah, >>>that's the ticket. Hopefully, I'll have some of the collective >>>wisdom of y'all. >>> >>>I'm countin' on yas. > > >>Ketchup with sticky chunks. Have you ever had fig preserves? Chutney >>will be like that, but a little runnier. >> >>Didja use regular mustard seeds or dark mustard seeds? >> >>Best regards, >>Bob > > > Regular yellow ones. Not sure how sticky my chunks are going to be > (there's not all that much sugar in it). It's off the heat and I'll > finish it tomorrow. Whaddaya think about the lime juice? The only chutney I've had was Major Gray's (mango, I think) and I thought it was pretty sweet. Bob |
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Melba's Jammin' wrote:
> In article >, zxcvbob > > wrote: > > >>Melba's Jammin' wrote: > > (snip) > >>>Hey, this stuff isn't half bad. Talk to me about the thickness. >>>It's got chunks in it - A Good Thing. Hell, talk to be about any >>>of it. I've a mind to take it off the heat now and let it settle >>>in, reheat it, and can it tomorrow before I bring it over. Yeah, >>>that's the ticket. Hopefully, I'll have some of the collective >>>wisdom of y'all. >>> >>>I'm countin' on yas. > > >>Ketchup with sticky chunks. Have you ever had fig preserves? Chutney >>will be like that, but a little runnier. >> >>Didja use regular mustard seeds or dark mustard seeds? >> >>Best regards, >>Bob > > > Regular yellow ones. Not sure how sticky my chunks are going to be > (there's not all that much sugar in it). It's off the heat and I'll > finish it tomorrow. Whaddaya think about the lime juice? The only chutney I've had was Major Gray's (mango, I think) and I thought it was pretty sweet. Bob |
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Melba's Jammin' > wrote:
> Directions are to combine and cook until thickened. How thick? I don't > know much diddly about chutney. How thick is it supposed to be out of > the jar? Here is an informative post by Shankar on chutneys. Consistency is mentioned, too. <http://groups.google.com/groups?selm=24283%40sales.GBA.NYU.EDU> Victor |
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Melba's Jammin' > wrote:
> Directions are to combine and cook until thickened. How thick? I don't > know much diddly about chutney. How thick is it supposed to be out of > the jar? Here is an informative post by Shankar on chutneys. Consistency is mentioned, too. <http://groups.google.com/groups?selm=24283%40sales.GBA.NYU.EDU> Victor |
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Melba's Jammin' > wrote:
> Thanks. What I entered this afternoon was thick. And tasty. Probably > wouldn't qualify by Shankar's criteria. Shankar doesn't like tasty chutneys? Victor |
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Melba's Jammin' > wrote:
> Thanks. What I entered this afternoon was thick. And tasty. Probably > wouldn't qualify by Shankar's criteria. Shankar doesn't like tasty chutneys? Victor |
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Melba's Jammin' wrote:
> Cross-posted to rec.food.cooking and rec.food.preserving. > > OK, B&G, tomorrow's when I'll truck my Fair entries over to the Fair PTB. > I signed up for a Chunky Fruit Chutney. I've entered my Dried Cherry > Chutney in other years and it's won a couple blue ribbons. Howsomever, > I'm still looking at a half a box of Colorado peaches (Gloria, they are > SO good!) and decided I could use up some in a chutney. > > I've got a recipe (old Farmers' Almanac Canning Book) that involves > peaches, onions, garlic, brown sugar, mustard seeds, vinegar, dried > ground ginger, salt, a hot pepper pod. and raisins. I've sort of > followed the recipe. :-/ BTW, I've quartered the recipe. Instead of > the pepper pod, I used a 1/2 tsp of crushed red pepper flakes. Instead > of the ground ginger, I used about 1-1/2 tbsp fresh grated. Golden > raisins. It kinds looks like a lot of mustard seeds, but I'm hanged if > I'm gonna fish any of them out. > > Directions are to combine and cook until thickened. How thick? I don't > know much diddly about chutney. How thick is it supposed to be out of > the jar? Think warm marmalade. There should be distinct chunks with a semi-liquid matrix. It shouldn't be pourable, but if the jar is tipped, some liquid and a little of the chunky stuff should slowly make its way out. Pastorio > Am assuming it will thicken some when it's cooled. There's > still some visible liquid in the kettle. Oh, I didn't mention the > dried California aps that I sliced and chucked in there. (Dimitri, > they're awesome -- God loves you and so do I.) > > I've got some sitting beside me and I can readily taste the heat (not > too much of it, but definitely there) and the ginger (I forgot to > mention the Ginger Peach Jam (about a 1/2 cup) that I chucked in there, > too. I'm considering some lime juice -- I've got another recipe for a > peach chutney that involves lime juie and candied ginger. > > Hey, this stuff isn't half bad. Talk to me about the thickness. It's > got chunks in it - A Good Thing. Hell, talk to be about any of it. > I've a mind to take it off the heat now and let it settle in, reheat it, > and can it tomorrow before I bring it over. Yeah, that's the ticket. > Hopefully, I'll have some of the collective wisdom of y'all. > > I'm countin' on yas. |
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Melba's Jammin' wrote:
> Cross-posted to rec.food.cooking and rec.food.preserving. > > OK, B&G, tomorrow's when I'll truck my Fair entries over to the Fair PTB. > I signed up for a Chunky Fruit Chutney. I've entered my Dried Cherry > Chutney in other years and it's won a couple blue ribbons. Howsomever, > I'm still looking at a half a box of Colorado peaches (Gloria, they are > SO good!) and decided I could use up some in a chutney. > > I've got a recipe (old Farmers' Almanac Canning Book) that involves > peaches, onions, garlic, brown sugar, mustard seeds, vinegar, dried > ground ginger, salt, a hot pepper pod. and raisins. I've sort of > followed the recipe. :-/ BTW, I've quartered the recipe. Instead of > the pepper pod, I used a 1/2 tsp of crushed red pepper flakes. Instead > of the ground ginger, I used about 1-1/2 tbsp fresh grated. Golden > raisins. It kinds looks like a lot of mustard seeds, but I'm hanged if > I'm gonna fish any of them out. > > Directions are to combine and cook until thickened. How thick? I don't > know much diddly about chutney. How thick is it supposed to be out of > the jar? Think warm marmalade. There should be distinct chunks with a semi-liquid matrix. It shouldn't be pourable, but if the jar is tipped, some liquid and a little of the chunky stuff should slowly make its way out. Pastorio > Am assuming it will thicken some when it's cooled. There's > still some visible liquid in the kettle. Oh, I didn't mention the > dried California aps that I sliced and chucked in there. (Dimitri, > they're awesome -- God loves you and so do I.) > > I've got some sitting beside me and I can readily taste the heat (not > too much of it, but definitely there) and the ginger (I forgot to > mention the Ginger Peach Jam (about a 1/2 cup) that I chucked in there, > too. I'm considering some lime juice -- I've got another recipe for a > peach chutney that involves lime juie and candied ginger. > > Hey, this stuff isn't half bad. Talk to me about the thickness. It's > got chunks in it - A Good Thing. Hell, talk to be about any of it. > I've a mind to take it off the heat now and let it settle in, reheat it, > and can it tomorrow before I bring it over. Yeah, that's the ticket. > Hopefully, I'll have some of the collective wisdom of y'all. > > I'm countin' on yas. |
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In article >, "Bob (this one)"
> wrote: > Melba's Jammin' wrote: > > > Cross-posted to rec.food.cooking and rec.food.preserving. > > > > OK, B&G, tomorrow's when I'll truck my Fair entries over to the > > Fair PTB. I signed up for a Chunky Fruit Chutney. I've entered my (snip) > > Directions are to combine and cook until thickened. How thick? I > > don't know much diddly about chutney. How thick is it supposed to > > be out of the jar? > > Think warm marmalade. > > There should be distinct chunks with a semi-liquid matrix. It > shouldn't be pourable, but if the jar is tipped, some liquid and a > little of the chunky stuff should slowly make its way out. > > Pastorio a lot of help you are. Where were you three days ago? Hmmmmmm? I entered the stuff two days ago. Mine's too thick, but I appreciate your description for future reference. I got the chunky part ok. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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Melba's Jammin' wrote:
> a lot of help you are. Where were you three days ago? Hmmmmmm? I > entered the stuff two days ago. Mine's too thick, but I appreciate your > description for future reference. I got the chunky part ok. Mine are fairly solid, same as a butter or even fruit cheese, with chunks of fruits and raisins. Local Pakistani place called Naan and Chutney has a set of chutneys on the table. They run the gamut from runny liquid (the coriander/cilantro), syrup (tamarind), to what Pastorio's describing for the mango. I have in my fridge a commercial "lime chutney" I got from a local Indian grocery and it's chunky/solid. Also horribly bitter and terribly hot but that's beside the point. B/ |
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in article , Brian Mailman at
lid wrote on 19/8/04 9:59 AM: > Melba's Jammin' wrote: > >> a lot of help you are. Where were you three days ago? Hmmmmmm? I >> entered the stuff two days ago. Mine's too thick, but I appreciate your >> description for future reference. I got the chunky part ok. > > Mine are fairly solid, same as a butter or even fruit cheese, with > chunks of fruits and raisins. > > Local Pakistani place called Naan and Chutney has a set of chutneys on > the table. They run the gamut from runny liquid (the > coriander/cilantro), syrup (tamarind), to what Pastorio's describing for > the mango. I have in my fridge a commercial "lime chutney" I got from a > local Indian grocery and it's chunky/solid. Also horribly bitter and > terribly hot but that's beside the point. > > B/ Are the Naan and Chutney chutneys fresh or preserved? Ellen -- |
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in article , Brian Mailman at
lid wrote on 19/8/04 9:59 AM: > Melba's Jammin' wrote: > >> a lot of help you are. Where were you three days ago? Hmmmmmm? I >> entered the stuff two days ago. Mine's too thick, but I appreciate your >> description for future reference. I got the chunky part ok. > > Mine are fairly solid, same as a butter or even fruit cheese, with > chunks of fruits and raisins. > > Local Pakistani place called Naan and Chutney has a set of chutneys on > the table. They run the gamut from runny liquid (the > coriander/cilantro), syrup (tamarind), to what Pastorio's describing for > the mango. I have in my fridge a commercial "lime chutney" I got from a > local Indian grocery and it's chunky/solid. Also horribly bitter and > terribly hot but that's beside the point. > > B/ Are the Naan and Chutney chutneys fresh or preserved? Ellen -- |
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Brian Mailman > wrote:
> Also horribly bitter and > terribly hot but that's beside the point. I would love to try a spoonful of that in a glass of gin&tonic. Just to see how the flavor combination comes out. |
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Brian Mailman > wrote:
> Also horribly bitter and > terribly hot but that's beside the point. I would love to try a spoonful of that in a glass of gin&tonic. Just to see how the flavor combination comes out. |
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ellen wickberg wrote:
> in article , Brian Mailman at > lid wrote on 19/8/04 9:59 AM: >> Mine are fairly solid, same as a butter or even fruit cheese, with >> chunks of fruits and raisins. >> >> Local Pakistani place called Naan and Chutney has a set of chutneys >> on the table. They run the gamut from runny liquid (the >> coriander/cilantro), syrup (tamarind), to what Pastorio's >> describing for the mango. I have in my fridge a commercial "lime >> chutney" I got from a local Indian grocery and it's chunky/solid. >> Also horribly bitter and terribly hot but that's beside the point. > Are the Naan and Chutney chutneys fresh or preserved? Ellen The coriander/cilantro probably is. The tamarind isn't chunky at all, like a syrup so it's probably fresh from a paste. Sigh. You know what I mean. I don't know about the mango, but it's definitely not Major Grey's. I'm saying they're all chutneys and all different textures and consistencies. I'd like to know so I can either continue what I've been doing or stop doing it. B/ |
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ellen wickberg wrote:
> in article , Brian Mailman at > lid wrote on 19/8/04 9:59 AM: >> Mine are fairly solid, same as a butter or even fruit cheese, with >> chunks of fruits and raisins. >> >> Local Pakistani place called Naan and Chutney has a set of chutneys >> on the table. They run the gamut from runny liquid (the >> coriander/cilantro), syrup (tamarind), to what Pastorio's >> describing for the mango. I have in my fridge a commercial "lime >> chutney" I got from a local Indian grocery and it's chunky/solid. >> Also horribly bitter and terribly hot but that's beside the point. > Are the Naan and Chutney chutneys fresh or preserved? Ellen The coriander/cilantro probably is. The tamarind isn't chunky at all, like a syrup so it's probably fresh from a paste. Sigh. You know what I mean. I don't know about the mango, but it's definitely not Major Grey's. I'm saying they're all chutneys and all different textures and consistencies. I'd like to know so I can either continue what I've been doing or stop doing it. B/ |
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Melba's Jammin' wrote:
> In article >, "Bob (this one)" > > wrote: > > >>Melba's Jammin' wrote: >> >> >>>Cross-posted to rec.food.cooking and rec.food.preserving. >>> >>>OK, B&G, tomorrow's when I'll truck my Fair entries over to the >>>Fair PTB. I signed up for a Chunky Fruit Chutney. I've entered my > > (snip) > >>>Directions are to combine and cook until thickened. How thick? I >>>don't know much diddly about chutney. How thick is it supposed to >>>be out of the jar? >> >>Think warm marmalade. >> >>There should be distinct chunks with a semi-liquid matrix. It >>shouldn't be pourable, but if the jar is tipped, some liquid and a >>little of the chunky stuff should slowly make its way out. >> >>Pastorio > > > a lot of help you are. Where were you three days ago? SORRY, SIR. IT WON'T HAPPEN AGAIN, SIR. PASTORIO, ROBERT A. > Hmmmmmm? I > entered the stuff two days ago. Mine's too thick, but I appreciate your > description for future reference. I got the chunky part ok. |
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Melba's Jammin' wrote:
> In article >, "Bob (this one)" > > wrote: > > >>Melba's Jammin' wrote: >> >> >>>Cross-posted to rec.food.cooking and rec.food.preserving. >>> >>>OK, B&G, tomorrow's when I'll truck my Fair entries over to the >>>Fair PTB. I signed up for a Chunky Fruit Chutney. I've entered my > > (snip) > >>>Directions are to combine and cook until thickened. How thick? I >>>don't know much diddly about chutney. How thick is it supposed to >>>be out of the jar? >> >>Think warm marmalade. >> >>There should be distinct chunks with a semi-liquid matrix. It >>shouldn't be pourable, but if the jar is tipped, some liquid and a >>little of the chunky stuff should slowly make its way out. >> >>Pastorio > > > a lot of help you are. Where were you three days ago? SORRY, SIR. IT WON'T HAPPEN AGAIN, SIR. PASTORIO, ROBERT A. > Hmmmmmm? I > entered the stuff two days ago. Mine's too thick, but I appreciate your > description for future reference. I got the chunky part ok. |
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