What will cut vinegar in chutney sauce?

It's tricky to "cut" vinegar in chutney sauce, as it's a key ingredient that contributes to its flavor and texture. However, you can balance its acidity with other ingredients:

1. Sweetness: Adding more sugar, honey, or jaggery will help mellow out the tartness.

2. Salt: A pinch of salt can enhance the overall flavors and help the vinegar's sharpness integrate better.

3. Fat: A small amount of oil, butter, or even cream can round out the flavor and create a smoother texture.

4. Spices: Warm spices like cumin, coriander, or ginger can mask the sharpness of the vinegar.

5. Fresh herbs: The fresh, bright flavor of cilantro, mint, or basil can add a contrasting note and offset the acidity.

6. Dilution: If the chutney is overly vinegary, you can add a small amount of water to dilute it slightly.

Important Note: The amount of each ingredient will depend on the specific recipe and your personal taste. It's best to start with small adjustments and taste as you go.