balsamic vinegar rather than malt in chutney?

[AnnieOnnieMouse]

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?

I made chutney and it listed "a good quality vinegar ". I just bunged a load of the cheap stuff in the pot. It was awful. Still not sure what constitutes "a good quality vinegar" but balsamic could only be an improvement on the cheap stuff.

Realise my comment is no help at all!

I've used white wine vinegar. Also seen cider vinegar suggested in some recipes.

i would use wine or cider vinegar....the balsamic would not be right.

I don't think that Balsamic Vinegar is actually vinegar - so it may not preserve in the same way. Yy to wine vinegar - though perhaps you could try a small batch with balsamic (I love balsamic) which might be OK if eaten quickly (and let me know how you get on. Salivating at the thought!)

Ooh - if you google "Chutney with balsamic vinegar" you get some rather lovely looking recipes. Perhaps it would work!

expensive to use balsamic, I'd use cider or wine vinegar- also balsamic has more 'taste' so might affect the final result more

Well, I bunged in 600ml balsamic instead of the 500ml malt in the recipe and it smells wonderful! Just simmering away at the moment - I'll report back eventually, but it will need a month to mature once it's bottled!