Originally Posted by AlisonC
I've always thought of chutneys as having some acidic component, whether it be from fermentation (lactic acid), vinegar, lemon juice, tamarind, etc.
Yes, it's the vinegar that preserves it. However, fermentation is something you don't want as for whatever reason (poor quality vinegar, insufficient boiling, poor sealing, poor storage, etc.,) it happens it means the chutney has gone off.
I'm thinking of having a go at preserved lemons for middle eastern dishes. The bought ones are s-o-o expensive for what they are.