Caramelised chutney, fixes or suggestions for use
September 12, 2011 12:48 AM Subscribe
Yesterday, I had a go at making a green tomato chutney, following the recipe here. Unfortunatly, I seem to have had the heat a little high and have caramelised the sugar, turning it into what can only be described as chutney toffee. Is there any way of turning it more viscous and chutney-like again or am I stuck?