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
Joined: 08 Jan 2005 Posts: 1638 Location: Yorkshire
Posted: Sat Aug 27, 05 3:42 pm Post subject:
When you say it smells, what of, is it just an overpowering vinegary smell or worse?
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 ?
Gertie
Joined: 08 Jan 2005 Posts: 1638 Location: Yorkshire
Posted: Sun Aug 28, 05 10:32 am Post subject:
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.
judith
Joined: 16 Dec 2004 Posts: 22789 Location: Montgomeryshire
Posted: Sun Aug 28, 05 10:37 am Post subject:
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
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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