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Folks, I’m so impressed with my wife’s skills in the kitchen. She got the Ms. Balls recipe from the web, modified it a bit, and spot-on!! So, I have my own chutney sweatshop in the house. Hats-off!!
4 six ounce bags dried peaches (I found Sun Maid brand at Kroger);
12 ounce box of dried apricots (found these in the fresh foods at Kroger);
1 quart red or white wine vinegar;
4 cups water;
1 1/2 cups diced onion;
10 1/4 cups (5 lbs.) sugar;
2 cups boiling water;
2 1/2 cups white wine vinegar;
1 1/2 tablespoons Worcestershire sauce;
3 teaspoons salt;
2 teaspoons cayenne pepper.
Empty dried fruits and quart of white/red wine vinegar into a large glass bowl. Allow the fruit to soak overnight.
Pour fruit and vinegar into a large pot, add four cups of water to cover. Bring to a boil, then slightly reduce the heat and cook 20 minutes until soft.
Drain fruit and rinse with cold water to make it easier to handle when milling. I used my food processor to chop the fruit into puree. Return milled fruit to the pot and add the onion. In a separate bowl, combine the sugar with 2 cups of boiling water and stir until dissolved. Add this “syrup” mixture to the pot. Add the wine vinegar. Mix in Worcestershire sauce, salt and cayenne pepper.
Cook over medium-low heat for 2 hours stirring often to keep the sugar from sticking or burning in the bottom of the pot. Transfer cooked mixture into 18 sterile glass 1/2 pint jars and allow them to seal as they cool.
Received and posted on behalf and with the permission of:
Herman de Klerk and his wife Stacie
TRIED AND TESTED