South African's Famous "mrs Ball's" Chutney
From Pierrepotgieter 13 years ago
- 2-3 hours to make
- Serves 6-8
I stumbled on this recipe when i was looking for something fruity to at on meats, or any dish for that matter.
Ingredients
- 612 g dried peaches shopping list
- 238 g dried apricots shopping list
- 3 litres brown wine vinegar -> (Note: 1 to 2 litres of brown wine vinegar for soaking & about 2 litres of brown wine vinegar for mixing) shopping list
- 2 1/2 kg white sugar shopping list
- 500 g onions (minced) shopping list
- 120 g salt shopping list
- 75 g cayenne pepper shopping list
- 75 g chopped chillies (optional) shopping list
How to make it
- The fruit should be left in the soaking vinegar overnight, then cooked in the same vinegar until soft. Drain. Put the fruit through a mill.
- Add the sugar and onions and cook in a pot with the brown wine vinegar. (The amount of vinegar depends on the consistency: it should not be too runny or too thick, but have the same consistency as the end product you find in the bottle.)
- Add spices and cook for one to two hours. Stir occasionally with a wooden spoon to prevent burning.
- Sterlise your bottles and spoon in the mixture. That's it - you've got Mrs Ball's Chutney.
- To make the chutney hot, add 75 g chopped chillies.
- To make peach chutney, omit the apricots and use 850 g dried peaches instead.
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