MRS BALL’S SECRET CHUTNEY
Edward Ball, Mrs Ball’s grandson scaled down this original recipe to make 18 bottles of (mild) chutney.
- 612 g dried peaches
- 238 g dried apricots
- 3 litres brown wine vinegar
- 2½ kg white sugar
- 500 g onions
- 12 g salt
- 7 g cayenne pepper (or to taste; see note at the bottom)
- 1 to 2 litres of brown wine vinegar for soaking
- about 2 litres of brown wine vinegar for mixing
Place all the fruit in the vinegar to soak overnight.
Nest day cook the fruit in the same vinegar until soft. Drain. Put the fruit through a mill.
Add the sugar dissolved in the brown vinegar and onions (minced) and cook in a pot with the fruit.
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. Sterilise the bottles and lids and spoon in the mixture. Seal immediately.
That’s it – you’ve got Mrs Ball’s Chutney.
Note:
To make the chutney hot, add 75 g chopped chillies.
To make peach chutney, omit the apricots and use 850 g dried peaches instead.
Recipe posted by: Edward Ball
Second photo: Eugene Andrew Ferreira
Note: Johan Coetzee
Ek het hom gebruik maar het 1 kg perskes gebruik en net 12 bottels gekry.
Ek het 1 teelepel rooipeper ingegooi en proe dit, so 7 gram gaan jou oë laat traan.
Ons het al ‘n vorige keer wat ek dit gemaak het, die rooipeper betwyfel dat dit te veel is; hul praat van 70 ml in die ouer resepte en dit is baie.
Photo: Marie Grobler – het myne bietjie verander, net perskes in plek van die appelkose gebruik en asyn en peper bietjie verminder,
