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Chutney

Posted by Lescypres-873147 - Created: 4 years ago
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2 replies (Showing replies: 1 to 2)

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Posted by toots61-223774 - 4 years ago

Also try, cook the veg in the chutney until soft, but then take it out and add it again when the liquid is around 102C.  Stir and continue cooking, the veg should stay firm and not disintergrate.

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Posted by toots61-223774 - 4 years ago

Go to http://www.lakeland.co.uk/16004/Thermospatula and buy one

 

I use it for making jam and chutney and it never fails - setting point is around 104.5C

Good luk.