Culinary Engineering #2: Chutney
By alecjw on Sunday 18 November 2012, 00:44 - Permalink
Today I made red onion chutney. My method, summarised concisely:
Add 37.5N millilitres of red wine vinegar and 25N grams of sugar. Leave to boil on a low heat. I left the lid on for about 10 minutes then took it off and turned the heat up, letting it reduce.
Once it was of a chutney* sort of consistency, I considered it done and put it in a jar (cleaned out and sterilised with boiling water), then let it cool. For N=4, I made enough to fill a 450g curry sauce jar.
Edit: I should add, in hindsight I would have cut the onions a bit thinner - it came out a bit coarse.
*I hereby claim "chutney" as an adjective. Chutney, chutnier, chutniest.