Is it safe to make chutney in a Mauviel copper preserves pan? I wonder about the acidity reacting with the unlined copper. ;o)
But then, I wonder if the amount of sugar used in the chutney might make a difference. I made a blueberry chutney the other day that had a fair bit of vinegar, but also quite a lot of sugar, for a chutney, that is. (It seemed almost like a sharp jam, when all was said and done.) What do you think? Thanks, everyone. ;o)
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