Bergie'S Colonel Grey'S Chutney - cooking recipe

Ingredients
    1 quart white vinegar
    6 cups demerara sugar
    5 lbs peeled cored and chopped apples (weight after peeling)
    4 ounces fresh grated ginger
    4 cloves garlic
    1 ounce red chili seeds (in a muslin bag)
    1 teaspoon cayenne
    2 teaspoons salt
    1/2 lb dark seedless raisins
    1 (170 g) bag craisins (sweetened dried cranberries)
Preparation
    Heat vinegar and sugar, stirring until the sugar is melted.
    Add apples and remaining ingredients.
    Bring to a boil, cover and lower the heat so it is just simmering. Continue cooking until it is very dark and a nice consistency apprx 3-4 hours
    Remove Chili bag after 30 minutes
    Put in sterilized jars and seal (I use the very small 1/4 pint size jars- this recipe makes 24 This size jar is just the right size for a small dinner party)i

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