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Home Cooking 9

Help With Chutney Recipe

TwirlyGirly | Feb 24, 201507:22 AM

I enjoy making jams and chutneys in my bread machine*, and my favorite recipe is a variation of the Peach Chutney recipe I found in my "Bread Lover's Bread Machine Cookbook" by Beth Hensperger.

I use:

16 oz. fresh or frozen cranberries
1/2 c. raisins
3/4 c. dark brown sugar
3" piece minced gingerroot
1 1/2 shallots, minced
1 clove garlic, minced
1/2 c. cider vinegar
1 tsp. mustard seed
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes

OK,, here's the issue. I love the way this tastes, but it consistently turns out too thick. Since this makes a very small batch, I don't can it - instead, I keep it in the fridge. When I want to use it, I usually remove some from the jar and heat it in the microwave. But, it's still too thick even when I do that.

Can I add some orange juice or water to this recipe at the outset, and would that help to make a "looser" product? If so, how much liquid should I start with?

Any suggestions would be appreciated!

*Just so you know, the reason I use my bread machine to make small batches of jams and chutneys is because I am 4'2" tall, have Osteogenesis Imperfecta, and use a manual wheelchair for mobility. My kitchen has NO adaptations whatsoever, and my countertops are level with my shoulders. I cannot see into pots on top of the stove. So, it takes quite a bit of maneuvering on my part to cook. If I can use an appliance for certain things without sacrificing quality, that's what I do.

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