Any type of chutney or relish with whatever ingredients, seems to always end up brown when I make it. I once made tomato ketchup with yellow tomatoes and yup, it was brown.
Never mind. It still looks good on the shelves in the pantry and the flavour will probably be okay.
The other day I tried my hand at making kimchi.
Let's just hope that it doesn't turn brown too, eh.
Patricia xxx...x
Nothing wrong with how it looks, its the taste what counts xx
ReplyDeleteExactly ! Still want to wait a while for it o mature before I open one. xxx...x
DeleteI have a suggestion: make some Brown Sauce (officially brown, that is!)
ReplyDeleteNow there's a thought !:)
DeleteI love your labels. My jars are often a case of guess the contents. 😊 x
ReplyDeleteLabels are courtesy of my husband. The other day he gave me some labels that said "green toNato relish" Couldn't possibly stick that to my jars of brown gloop. ;)
DeleteYup, brown here too :-).
ReplyDeleteGood to know I'm not alone. :D
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