Used too much vinigar in chutney. Can this be salvaged?

Question

I made rubarb chutney and used white wine vinigar instead of malt. The chutney tastes of too much vinigar. Is there something I can do to remedy this please?

Answer 1

add more onions & sugar.

Answer 2

Neutralize it with sugar, and next time use red wine, is not as acidic.

Answer 3

YOu could balance it with honey.

Answer 4

Put some sugar in it. Give it a wee taste, if it's still too sharp, add a wee spot more sugar. Trial and error.... Good luck.

Answer 5

I would recommend that you add less acidic ingredients to balance out the acidity.

Answer 6

Try some diced dessert apple.