I am about to start making chutney - as in, onions and apples ready chopped and in the pan. I want to make it with balsamic vinegar, as malt is made from barley, and I have a friend who reacts badly to any barley product.
My query is, do I use the same quantity of balsamic as I would malt - is it acidic enough to do the job properly?
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Food/Recipes
balsamic vinegar rather than malt in chutney?
8 replies
AnnieOnnieMouse · 29/09/2016 21:17
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