Bergies Colonel Greys Chutney Food

BERGIE'S COLONEL GREY'S CHUTNEY

Bergie's Colonel Grey's Chutney image

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.

Provided by Bergy

Categories Chutneys

Time 4h45m

Yield 12 Half pint Jars

Number Of Ingredients 10

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)

Steps:

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

MAJOR GREYS ARMY CHUTNEY

Major Greys Army Chutney image

Make and share this Major Greys Army Chutney recipe from Food.com.

Provided by Morton Design Graph

Categories Chutneys

Yield 1 batch

Number Of Ingredients 15

Ingredients

25 green mangoes (firm, just turning yellow)
3 lbs brown sugar
2 small hot onions, chopped fine
5 tablespoons coarse salt
1/4 cup fresh green gingerroot (small chunks)
1 clove garlic, mashed
1/2 cup raisins, seeded
1/2 teaspoon nutmeg, grated
1 teaspoon whole cloves
1 1/2 teaspoons allspice berries
4 1/2 cups wine vinegar, or more
1 tablespoon dried small red chilies
2 tablespoons preserved gingerroot
1/2 cup almonds, slivered
1/2 cup dried currant

Steps:

Peel the mangoes and cut them into i/2 -inch segments.
Sprinkle well with the coarse salt and let stand overnight. Wash off the salt in the morning.
Boil the green gingerroot in water for 30 minutes, then drain.
Tie the spices in a muslin bag large enough to allow swelling.
Put the vinegar in a heavy kettle and add the spice bag, sugar and drained gingerroot. Simmer gently for 30 minutes, stirring often.
Add the onions, garlic, raisins, currants and chilies.
Add half of the mangoes and simmer for 2 hours, stirring and watching carefully.
Add the almonds and preserved gingerroot and the rest of the mangoes.
Simmer for another 2 hours, or until the mixture is as thick as jam.
Remove the spice bag.
Arrange the fruit and other ingredients in a tasteful manner in hot sterilized jars, with almonds and raisins showing through the glass.
Seal.
Stand in a cool place for several weeks before using.
This chutney can be kept for years.

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