Short&Tall Posted November 25, 2011 Report Share Posted November 25, 2011 HiI am considering making some Mrs Balls chutney and the recipe calls for brown grape vinegar...In the shops I can findbrown vinegar - which I assume is just acetic acid with colourbrown malt vinegar - which I know is used in the UK for pickling onionsand red wine vinegarI'm just wondering if anyone has tried making it, how it turned out and which vinegar they used.PS I have a bottle of Mrs Balls in the fridge and can get it locally - I'm just trying to be domestic! Link to comment Share on other sites More sharing options...
Enrica Posted November 25, 2011 Report Share Posted November 25, 2011 I have never heard of Brown Grape Vinegar, you only get white or red grape vinegar.I would go with brown malt vinegar. Thats the norm for pickeling and chutneys as long as you have an acetic content of 5% you should be okay with either brown malt or wine vinegar.Chutney is an Indain/Malay thing, they never had grape vines!!! So malt should be good. Link to comment Share on other sites More sharing options...
Short&Tall Posted November 25, 2011 Author Report Share Posted November 25, 2011 Thanks EricaThat's what I was hoping to hear - I too have never heard of brown grape vinegar - although my OH swears it is what his mum uses. The fruit seems to have massively shot down in price so I think that now maybe the time to give it a go.Thanks Link to comment Share on other sites More sharing options...
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