How do you reduce the taste of vinegar in chutney?
Consequently, how do you tone down vinegar taste?
Neutralize the vinegar chemically by stirring in a pinch at a time of baking soda. Baking soda is a potent base, or alkaline, ingredient and will convert some of the vinegar to carbon dioxide. Taste the food after stirring in each pinch and repeat until the flavors are balanced.
Also, what can I do if my chutney is too runny? If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.
In this regard, what can I mix apple cider vinegar with to make it taste better?
The combination of raw honey and apple cider vinegar, with a splash of water for dilution, is a simple way to make swallowing this bitter cider totally tolerable. Mix two cups of H2O with two to three teaspoons of ACV and one tablespoon of honey.
How long does homemade chutney last?
Chutneys and pickles have at least a year's shelf life, fruit liqueurs and fruits in alcohol up to two years. Once opened store in the fridge and use within four weeks.