Bergie's Colonel Grey's Chutney

Total Time
4hrs 45mins
Prep 45 mins
Cook 4 hrs

Major Grey eat your heart out! If you like chutney you'll love this one. Wonderful with a curry or a ploughman's lunch. Use it on hamburgers. It can be used in so many ways to spruce up your tastebuds.

Ingredients Nutrition

Directions

  1. Heat vinegar and sugar, stirring until the sugar is melted.
  2. Add apples and remaining ingredients.
  3. 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
  4. Remove Chili bag after 30 minutes
  5. 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
Most Helpful

WOW!! Best Chutney ever!! I have not made this yet but was given a bottle by my friend. It is super delicious and I will be making it this comming fall. Served with our Easter ham, it was the perfect accompanimemt, a wonderfull rich warm taste. The craisins were a great idea, All the flavours, the ginger, the garlic, the caynne and chili all meld together beautifully!!Colonel Grey will certainly be eating his heart out!!! Thanks Bergy, a real keeper.

Derf April 13, 2004

I was at a friend's house for dinner tonight and was served Major Grey's Chutney with a curry. I was reminded that I have always thought Major Grey's has a peculiar taste. A week or so ago I saw Bergy's recipe and was anxious to try it. When I first made the chutney it had a very strong vinegar taste even though I used only 3 cups of vinegar instead of 4. Bergy assured me it is a tried and true recipe for her. I added some more fruit and cooked it again the next day, then put it in the fridge to mellow for a week. It seems all it needed was time because now it has an excellent flavor, far better than Major Grey's. I will make it again but will still use the 3 cups of vinegar instead of 4. It just does not need that much vinegar in my opinion. One other thing I would recommend is to chop the ginger instead of grating, unless you have a microplane. Ginger is very fibrous and if you use a box grater the ginger gets stringy. A microplane does a good job, or if you slice the ginger, then cut the slices into julienne, then cut the julienne crosswise into tiny dice it eliminates the strings.

kokeshi doll January 07, 2006