You will need a good quality vinegar with an acetic acid content of at least 5%. Most reputable brands have at least 5% acetic acid and some even have 8%. If the acetic acid percentage isn’t stated on the label, there’s a good chance it’s below the 5% level. I like to use cider vinegar in a chutney as, unlike malt vinegar, it doesn’t overpower the final flavour. However, you can also use the flavour of the vinegar to enhance the chutney you are making. For instance, I use balsamic vinegar to bring out the sweetness of red onion in my Caramelised Onion Chutney.