This year i was hoping to adapt my mango chutney recipe to jalapeno and mango chutney.
I am unable to source them fresh jalapenoes but do have an abundence of pickled ones in the cupboard.
Is it ok to add the pickled ones to a chutney recipe? And will it effect the taste of the final product?
This is only my second time making chutney so im a little unsteady on my feet. Any and all help is very much appreciated.
I would guess that the pickled chillies would contain vinegar (sometimes salt and citric acid too) so all it might do is add a bit more vinegar or acid to the final chutney. You could always give them a good rinse to remove any excess vinegar first. I regularly use pickled chillies for cooking and haven't noticed any change in flavour but that's usually one chilli in a pan of something or other.
Good luck with your chutney.
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