Can you use cider instead of vinegar in chutney?

It's not recommended to use cider directly as a substitute for vinegar in chutney. Here's why:

* Acidity: Vinegar provides the necessary acidity to balance the sweetness and create the characteristic tang of chutney. Cider, while containing some natural acidity, is not as acidic as vinegar and won't achieve the same sour flavor.

* Preservation: Vinegar's acidity helps preserve chutney, preventing spoilage. Cider lacks this strong preserving quality, making it risky for long-term storage.

* Flavor: Cider will impart a fruity flavor to the chutney, which may not be desirable depending on the recipe and desired taste profile.

Instead of using cider directly, you can:

* Add vinegar to cider: You could use a combination of cider and vinegar to achieve a balance of sweetness and acidity.

* Reduce cider: Boiling down cider will concentrate its sugars and increase its acidity. However, this will also reduce the amount of liquid in your chutney.

* Use a different fruit juice: Apple juice, grape juice, or even lemon juice can be used in place of vinegar, depending on the flavor you are aiming for.

Important note: If you are unsure about substituting vinegar with cider, it's best to stick to a recipe that specifically calls for cider or to consult a reliable cookbook or online resource for chutney recipes using cider.