WebIf that's about to happen, add a couple of tablespoons of water. Press the chutney through a mesh strainer with a back of a spoon so that only the pits remain. Discard the pits. Transfer into jars and consume within two …
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WebWhen the chutney appears thick enough, make a channel with a wooden spoon across its surface. If it leaves a channel imprinted for a few seconds without being filled by spare vinegar, it is ready. The cardinal rule: Unless a recipe says otherwise, never eat chutneys or pickles until they have matured and mellowed – you need to store them for
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WebFeb 24, 2024 · Step #1: Prepare the meat filling and the custard separately as detailed in the recipe. Step #1: Before adding custard. Step #2: Pour the custard over the meat filling and bake at 350 F for 50 minutes. Bobotie …
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