Ingredients for Bergie's Colonel Grey's Chutney
- White Vinegar
- Demerara Sugar
- 2 pounds peeled and chopped apples (Granny Smith or Braeburn recommended)
- Ginger
- Garlic
- Red Chili Seeds
- Cayenne
- Salt
- Dark Seedless Raisins
- Craisins
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How to Make Bergie's Colonel Grey's Chutney
- In a large saucepan, combine 2 cups of white wine vinegar and 1 ½ cups of granulated sugar. Heat over medium heat, stirring constantly until the sugar is completely dissolved.
- Add 2 pounds of peeled and chopped apples (Granny Smith or Braeburn recommended), 1 large onion (finely chopped), 2 cups of raisins, 1 cup of chopped dates, 1 cup of chopped walnuts, 2 tablespoons of ground ginger, 1 tablespoon of ground coriander, 1 teaspoon of ground cloves, ½ teaspoon of cayenne pepper (or more, to taste), and 1 small chili pepper (whole, in a cheesecloth bag).
- Bring the mixture to a rolling boil. Reduce heat to low, cover, and simmer gently.
- Remove the chili bag after 30 minutes. Continue simmering uncovered until the chutney has thickened considerably and darkened to a rich, deep color, approximately 3-4 hours, stirring occasionally to prevent sticking.
- Once thickened to your desired consistency, remove from heat and let cool slightly.
- Carefully ladle the chutney into sterilized jars, leaving about ½ inch of headspace. Seal tightly and process in a boiling water bath for 10 minutes (for safe home canning; optional). Allow to cool completely; the chutney will thicken further as it cools.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
562g
Fat
1g
Carbs
53g
