Sir, – I applaud the good intentions of Paul Griffin in his non-alcoholic Christmas (Letters, December 14th). Would that there were more like him.
Alcohol is added to foods for a variety reasons, flavour being the most common.
As for chutney, that can be the only reason. I am a chutney maker, albeit in the autumn only when my trees are full of pears and apples, although no alcohol is needed, as far as I am concerned. The making of chutney requires much simmering before it is ready to be potted out. In this way, any alcohol that may have been used will be cooked out and the flavour left.
Mr Griffin is probably correct is saying that the port in his chutney did not enhance his sandwich; it would have been quite minimal, especially in industrial chutney making.
When alcohol is cooked, it loses its power and you are left with a hint of something nice. – Yours, etc,
VICTORIA MADIGAN,
Terenure,
Dublin 6.