Ordinary vinegar in chutney instead of balsamic/wine?

snowleopard61

I fancy making some chutney (haven't done it for a long time) and Aldi Super 6 has red onions for 49p a kg this week, which would fit the bill nicely. But every recipe I find seems to ask for half balsamic vinegar and half red wine vinegar, neither of which I ever buy, and which would make the recipe quite expensive.

Do you think basic brown malt vinegar (in fact Basics, Sainsbury's 22p) would make an acceptable substitute for the whole lot? And if I really need to buy one or the other for the other half, which would be cheaper - or does anyone know a good cheap source?

Thanks everyone.

Justamum

I've only ever used basic malt vinegar to make chutney.

evie451

I have followed these recipes that say cider vinegar or red wine vinegar etc and I cant tell the difference between that and when I have used ordinary malt vinegar......I made caramelised onion chutney the last time Aldi had them on super 6 half a bottle of cheap red wine and added malt wine vinegar it tasted lovely.........oooh sounds like a job for the weekend!

snowleopard61

Thank you both very much. The chutney I've made in the past was apple and the recipe I used then didn't specify the type of vinegar, so I wasn't sure. Having read this I'm happy to go ahead with good old Basics. A job for the weekend it is.:D

katieowl_2

Aldi balsamic vinegar is pretty cheap though... Have a look when you go in, it's just got a more mellow flavour. I would use cider/red or white wine vinegar as interchangable...all are a bit less harsh than plain malt.

Kate

RAS

The vinegar needs to be 5% acetic acid. lf it is lower than the chutney may not keep as long, or may just require longer cooking.

I find chutneys made with pure malt vinegar (I often use half and half) take longer for the flavours to meld and become less harsh but that may be 3-4 weeks extra keeping before using.

snowleopard61

While looking up the recipes again the other day before making the chutney, I came across this old MSE thread (which I hadn't seen before):
https://forums.moneysavingexpert.com/discussion/532589
Message 16 is the recipe I used, as it called for malt vinegar anyway. I only had 1kg onions so I halved all the quantities. If you're making it, be aware that it reduces considerably and doesn't make very much - my 1kg onions only made two medium jars - but it was lovely, in spite of being made with cheapo vinegar at 22p a bottle. I may well make some more. Thanks to the person who posted the recipe, and those who gave me the advice here.

ETA: I also used dried thyme instead of fresh - can't remember the amount, maybe a teaspoon or so, but it tasted fine. To my taste it could have done with more salt to counteract the sweetness, but it didn't taste excessively vinegary.