FOOD / Bliss and vinegar - why malt makes a pretty pickle: Correction

Click to follow
The Independent Culture
In last week's recipe for Imperial chutney we omitted to explain when to add the 2 pints of malt vinegar. The correct procedure is to simmer the fruit and onions in a little water until very soft (up to half an hour). Add the vinegar and spices and cook on lowest heat for up to an hour until the mixture is a brown mush. Then add the sugar. The rest of the recipe is as published.

Comments