Recreating a jalapeño chutney.
Hi, I perceive this will likely be a tremendous tricky "recreation" as you received't have eaten it however I simply were given a large harvest of habaneros and would really like to check out making a identical "chutney" to this with habaneros (kind of in fact I perceive substituting the principle factor will make it very other). The components indexed are Jalapeno (37%), Sugar, Spirit vinegar, Water, Starch, Salt, Ginger, Mustard seeds , Acidity regulator: Citric acid. The style is slightly candy, but additionally tangy and contemporary, slightly very similar to candy and bitter sauce and I’m hoping with a little bit of a larger kick with the habaneros. The jalapeños texture continues to be reasonably crispish, virtually part soggy part crisp(like pickled jalapeños), so I don't consider it’s been cooked down a lot? It is slightly a thick (as within the components are nonetheless chunky and now not a lot liquid) sauce. So I used to be simply questioning about a tough information I may just observe after which modify to style. (I’m lately the use of this recipe as a tough information however now not positive about it) I used to be pondering both ginger powder or extracting the juice from ginger as I don't consider there are in chunks of ginger within the chutney, including in a few desk spoons of mustard seeds/dijon mustard. relatively mixing the chillis and necessarily pickling it with vinegar and water? And then cooking to melt? And in all probability including in one thing fruity and candy to check the jalapeños. Any assist in any respect can be very a lot favored as I’ve by no means pickled the rest earlier than and I express regret for such a obscure query.