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Can we use any type of preserving pan for making chutney?

Only stainless-steel or aluminum pans should be used for chutney. Copper pans, which transmit heat quickly, are good for making sweet jam but not for soaking fruit or making preserves such as chutney that contain vinegar, as the acids react with the metal.

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13:04:40 on 10/16/06 by Webmaster - Quick Cooking Tips -