tag:blogger.com,1999:blog-16941527.post9158409210748285596..comments2024-03-01T17:26:36.306+01:00Comments on Bake My Day!: Pineapple ChutneyKaren Baking Sodahttp://www.blogger.com/profile/10648275442628223581noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-16941527.post-68267953492271222652007-03-01T06:49:00.000+01:002007-03-01T06:49:00.000+01:00I would love a swap! :) I've never had homemade pi...I would love a swap! :) I've never had homemade pineapple chutney but it's next on my list for sure. I'd like to try your recipe, if that's ok? :)christinehttps://www.blogger.com/profile/00170119649259510290noreply@blogger.comtag:blogger.com,1999:blog-16941527.post-40101181565200188602007-02-27T19:46:00.000+01:002007-02-27T19:46:00.000+01:00This would be great on salmon or on fish. I will g...This would be great on salmon or on fish. I will give it a try!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16941527.post-50467903663385499312007-02-27T08:05:00.000+01:002007-02-27T08:05:00.000+01:00Tanna, you got me there! It's a translating thing ...Tanna, you got me there! It's a translating thing of which I wasn't too sure of. I used a ground powder which is called "piment" over here, and yes, we call the red in the stuffed olives pimento too...<BR/>"Piment" is a brownish ground powder which vaguely smells of nutmeg. In Holland it's mainly used in savory dishes although it might be used in our "speculaas"<BR/>cookies. I think the use of nutmeg-like spices in baked goods is more common in the US. Will look into that and edit.<BR/><BR/>The cardamom is supposed to be two pods, I opted for just a hint of cardamom instead of overpowering, that's why I used a pinch of ground cardamom.Karen Baking Sodahttps://www.blogger.com/profile/10648275442628223581noreply@blogger.comtag:blogger.com,1999:blog-16941527.post-47877999204997889512007-02-27T00:34:00.000+01:002007-02-27T00:34:00.000+01:00This sounds like it's calling my name.Now, re the ...This sounds like it's calling my name.<BR/>Now, re the cardamom when you say 2 crushed is that two pods which contain the very small seeds?<BR/>And I guess I am confused by pimento and all-spice. I know pimento as something that I find stuffed into spanish olives and all-spice is a spice I use in dry ground powder for cakes, so I don't know which you mean.<BR/>I've never made a chutney.MyKitchenInHalfCupshttps://www.blogger.com/profile/07321041059604871286noreply@blogger.comtag:blogger.com,1999:blog-16941527.post-662410924607771592007-02-26T23:14:00.000+01:002007-02-26T23:14:00.000+01:00I have never made chutney, but that sounds delicio...I have never made chutney, but that sounds delicious. I have a precious jar of apricot chutney made by our mutual friend, Angelika, that I haven't used yet. I thought it might be good with some of the game dishes we like to make.<BR/>SueAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16941527.post-67184939136085504642007-02-26T23:11:00.000+01:002007-02-26T23:11:00.000+01:00uh-oh, you're so right, forgot to mention.. I ladl...uh-oh, you're so right, forgot to mention.. I ladle the very hot chutney into sterilized jars and seal (turned upside down for a couple of minutes) just like you would do with jams/jelies. Thanks for mentioning, I will edit asapKaren Baking Sodahttps://www.blogger.com/profile/10648275442628223581noreply@blogger.comtag:blogger.com,1999:blog-16941527.post-81174131930666460782007-02-26T22:47:00.000+01:002007-02-26T22:47:00.000+01:00Do you store the chutney in the refrigerator or th...Do you store the chutney in the refrigerator or the pantry? And, if the latter, do you simply ladle it into hot sterilized jars and seal, or do you process it further in a boiling water bath?<BR/><BR/>It sounds terrific.anapestichttps://www.blogger.com/profile/03121747539454906075noreply@blogger.com