| Archive for Downsizer For an ethical approach to consumption |
| ross |
In a pickle?I'm currently making my first ever chutney using the green tomatoes harvested before they were totally wiped out by blight.recipe here: http://www.riverford.co.uk/en/recipes/recipe.php?recipeid=111&catid=9 I have followed the recipe exactly, but it smells vile! Is this a bad sign, or does chutney often smell bad before maturing (this chutney needs to be left for 6 weeks) thanks ross. |
| Gertie |
When you say it smells, what of, is it just an overpowering vinegary smell or worse? 
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| ross |
it does smell strongly of vinegar, but also acrid. the bottom of the pan did burn and stick, despite frequently stirring, so perhaps the 'burntness' has permeated through the whole chutney ? 
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| Gertie |
Maybe - mind you, I have burnt jam and chutney  and still salvaged a lot of it. Have a try of it in a week or so and see if it is worth saving. 
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| judith |
Sadly it could be the burnt smell permeating the chutney. I recently did that to a large batch of steak and kidney pie filling - it was inedible
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