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  1. #1
    Tiger Bay
    CharleyFarley's Avatar
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    Tooooooo much salt in my Green Mango Chutney

    Help me if you can, I put 400 gms of salt on 4Kg of peeleed and stoned mangoes just to drain the water from the fruit, but then did not get round to cooking it more than 24 hours later.

    Now after adding all the spices and stuff it tastes way too salty.

    Be such a shame to waste it, so is there anyway to reduce the salt factor?

    I've yet to add the raisins, but will wait for advice here first.
    "The supreme irony of life is that hardly anyone gets out of it alive."

  2. #2
    Mid
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    add sugar

  3. #3
    Thailand Expat jandajoy's Avatar
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    If you over salt a gravy you can boil a potato in said gravy for about 20 minutes and, allegedly, the potato absorbs some of the salt.

    I don't know if this is of any use, but it might be worth a try rather than binning the mangoes.

  4. #4
    Tiger Bay
    CharleyFarley's Avatar
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    Thanks both.

    That sounds good JJ, but I've no bother binning the lot, but it's all the hard work gone to waste.

    And it looks so bloody appetising.

    Might make a Beef Mango curry with it and stick aforementioned spuds in it

  5. #5
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    The Fresh Prince's Avatar
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    Yep, a lot of google results for the potato trick.

  6. #6
    Thailand Expat jandajoy's Avatar
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    Quote Originally Posted by CharleyFarley
    Might make a Beef Mango curry with it and stick aforementioned spuds in it
    That could work well. Good idea. Don't salt the beef though !

  7. #7
    Thailand Expat jandajoy's Avatar
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    Quote Originally Posted by The Fresh Prince
    Yep, a lot of google results for the potato trick.
    I have to say that on the various occasions I've over salted my gravies it's worked, a bit. Not a lot, a bit.

  8. #8
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    Make another 10kg of chutney and mix em up.

  9. #9
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    Sorry, just read the OP.
    What on earth were you doing adding 400 gms of salt?

  10. #10
    Tiger Bay
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    Dumber than dumb, I know.

    In fact it would have been 500 gms if the package were labelled correctly.

  11. #11
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    Think your problem was due to the long time period before processing.... Salting food is a great way to reduce water content but it should be thoroughly rinsed (washed) and then processed immediately.

    Try this next time, will help a lot.

    E. G.



    EDIT: Forgot to mention that the food being processed should NOT be allowed to rest in the water being removed. Use a colander or rack to keep it out of the moisture.
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    Don't ask the question!"

  12. #12
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    Maybe a bit of vinegar..

  13. #13
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    Janda is correct, but I wouldn't cook the spuds. Add lots of raw potato. Let it all sit for a day or so. But, you binned the lot, so we are wasting our efforts. Reminds me of adding a chunk of raw apple to soften a bag of brown sugar that's gone hard. Guess that is all assimilated in my brain's kitchen files.

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