How do you tone down fruit chutney if too spicey hot?

1. Dilution:

* Add Sweetness: Stir in a little honey, sugar, maple syrup, or even a touch of fruit juice (like apple or pear) to help counterbalance the heat.

* More Fruit: Adding more of the primary fruit in the chutney (like mango, pineapple, or apricot) will dilute the spiciness.

* Water/Stock: Adding a small amount of water or vegetable broth will thin the chutney and reduce the intensity of the spices.

2. Cooling Ingredients:

* Yogurt or Cream: A spoonful of plain yogurt, sour cream, or crème fraîche will help cool the heat. The dairy fat will absorb some of the spice.

* Vinegar: A splash of vinegar, especially apple cider vinegar, can add a tangy counterpoint to the heat.

3. Other Flavor Balancing:

* Citrus: A squeeze of lemon or lime juice can add brightness and a refreshing counterpoint to the spice.

* Herbs: Finely chopped fresh herbs like cilantro, mint, or basil can add flavor complexity and mask some of the heat.

* Sweet Spice: A pinch of ground cinnamon or cloves can help mask the hot spices and add a warm, comforting note.

Important Notes:

* Start Small: Add any ingredient in small amounts and taste as you go, gradually adding more until you reach your desired level of spiciness.

* Chill Time: Refrigerating the chutney for a few hours can help the flavors meld and mellow out the spiciness.

Troubleshooting:

* Too Much Spice: If you overdid it with the spices, try a large batch of chutney with significantly less spice and mix it in with the spicy batch.

* Flavor Profile: If the chutney is too spicy and needs a whole new direction, you might need to start over.

Remember, taste as you go and adjust ingredients to your preference!