Fixing too much citrus in a chutney

I am making a cranberry chutney with honeycrisp apple and navel orange and I added too much dry orange and lemon. How do I cut the bitterness? It is plenty sweet with a bit of sugar and sweet apples. I usually add frozen orange concentrate but didn't have any. I am afraid to add it would only lead to more bitterness. Is cardamom considered bitter? I added this too.

flavor

Pictures about "Fixing too much citrus in a chutney"

Fixing too much citrus in a chutney - Man in Blue Crew Neck T-shirt Holding Black and White Electric Guitar

Fixing too much citrus in a chutney - Boy Fixing an Electronic Device

Fixing too much citrus in a chutney - Woman in Yellow Dress Sitting on White Chair

How do you calm down lemon flavor?

To cut lemon flavor in a dish, you can add baking soda to neutralize the excess acidity. Add \xbc of a teaspoon per 1 cup of liquid. Stir and taste. Other ways to mask too much lemon flavor include adding sugar or honey, adding cheese, or diluting the sauce.

How do you make food less lemony?

Try adding a little baking soda. It can neutralize excess acidity. Add it in the ratio of \xbc of a teaspoon per one cup of liquid. Alternatively, you can add other things like cheese (if making a sauce), honey, or sugar, but these add a different taste to boot flavors.

How do you fix too much lemon juice in salad dressing?

If it's too acidicAdd something \u201cbasic\u201d or creamy: Some avocado, peanut butter, tahini, or an extra splash of oil will help level it out.

How do you get rid of the bitter taste of lime?

If you've added too much lime juice to your dish or cocktail, just a bit of sugar, honey, maple syrup, white chocolate or caramel sauce, stirred in or drizzled on top, will balance the bitterness.

Orange Citrus Chutney Recipe | Cook With Us | Well+Good

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: ROMAN ODINTSOV, Kyle Loftus, Vanessa Loring, Mikhail Nilov