Can you use custard powder instead of corn flour to thicken chutneys?

Here's why:

* Flavor: Custard powder has a distinct, sweet flavor that would clash with the savory flavors of most chutneys.

* Texture: Custard powder tends to create a smoother, almost gelatinous texture, which might not be ideal for the chunky, robust texture commonly associated with chutneys.

* Consistency: Custard powder can sometimes clump and form lumps, which can be undesirable in a chutney.

Better Alternatives for Thickening Chutneys:

* Corn Flour: A classic choice for its neutral flavor and ability to create a smooth, consistent texture.

* Potato Starch: Another neutral-flavored option that can be used to thicken chutneys, especially if you're looking for a slightly glossier finish.

* Tapioca Flour: Offers a slightly chewy texture and can be used to create a thicker consistency.

* Wheat Flour: Suitable if you want a slightly thicker, more robust texture.

Important Note: When using any thickening agent, remember to whisk it into a little cold liquid before adding it to the hot chutney to prevent lumps from forming.

While you could technically use custard powder, the result would likely be a less desirable chutney than if you used a more traditional thickening agent.