Generic chutney

I've been chutneying again, having received a crate of Golden Delicious and a request for sweet apple chutney. I use a different recipe every time, but the geek in me couldn't help thinking there might be some sort of generic chutney, a ratio of fruit:vinegar:sugar that should work as the basis for any version and can be scaled. Spices are not included in this, being added for flavour at the whim of the cook.

A quick search and a few recipes showed that I might be wrong, or at least that there is more than one generic chutney. The two ratios that make most sense are (fruit:vinegar:sugar)- 3:1:1 and 4:1:2. Within those ratios there is also the break down of the fruit, though the larger portion is more likely determined by what you want to call the chutney.

I'll be making mre chutney in the next few days, so I'll try out the two ratios to see what happens. However, as the spices and other factors will also differ, and I'll have to wait a month or two for everything to mature, we may never really know which works best.

Chutney cooking tips.

chnorati tag: Food, Chutney

Labels: chutney, Recipe

posted by I at 4:03 pm

2 Comments:

I'd love to hear how the ratios worked. I'd like to create a mulberry chutney, but am not sure how to start.

Ah...EXACTLY what I was Googling for: a universal chutney formula. I've got a wretched assemblage of leftover crap from the garden. I'll *never* find a recipe that matches what I have on hand.

Pity you haven't followed up; I'd love to know how it went. I'm going to try your 3:1:1 ratio and see. If I die of botulism, you are in for a haunting...

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