Used too much vinigar in chutney. Can this be salvaged?!
I made rubarb chutney and used white wine vinigar instead of malt!. The chutney tastes of too much vinigar!. Is there something I can do to remedy this please!?Www@FoodAQ@Com
Answers:
YOu could balance it with honey!.Www@FoodAQ@Com
Put some sugar in it!. Give it a wee taste, if it's still too sharp, add a wee spot more sugar!. Trial and error!.!.!.!. Good luck!.Www@FoodAQ@Com
I would recommend that you add less acidic ingredients to balance out the acidity!.Www@FoodAQ@Com
Neutralize it with sugar, and next time use red wine, is not as acidic!.Www@FoodAQ@Com
Try some diced dessert apple!.Www@FoodAQ@Com
add more onions & sugar!.Www@FoodAQ@Com