The Over-Salted Chutney
Dear Aunt Latsy, With reference to the Link in our Chain whose chutney was too salt, let me explain as briefly as possible what I did when my tomato sauce was far too salty to use: While the sauce was boiling, I peeled several large potatoes, and cooked them in it. They were far too salty to eat afterwards, so I kept up this procedure until I had boiled up four lots (about five potatoes each time to the three quarts of sauce, roughly). The last. lot of potatoes were beautiful to eat while hot, and the sauce is now a howling success. I kept the lid on so that there would be little evaporation, The potatoes did the trick! When I first began housekeeping away from Mum, I made some white cabbage pickle which was much too salt, so I made a second lot of pickle (just as you have recently suggested), without salt, and mixed the two, but still it was too saltv. and so was disposed of. That was
17 years past.
-From
Ivy of Hamilton
That is an excellent hint, Ivy, thank you very much, I had tried boiling a potato in very salt soup or stew, bat never thought of repeating the process as you did until the salt was really absorbed.
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New Zealand Listener, Volume 9, Issue 210, 2 July 1943, Page 19
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220The Over-Salted Chutney New Zealand Listener, Volume 9, Issue 210, 2 July 1943, Page 19
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