Hi, Jacob: This looks interesting; thanks for it! Can anyone tell me if we can get dark grape vinegar in the U.S.? If not, what would be a good substitute? I've been looking for a good chutney recipe to try. Thanks again! Susan From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jacob Kruger Sent: Tuesday, February 18, 2014 12:35 PM To: blindcooks@xxxxxxxxxxxxx Subject: [blindcooks] Mrs. H.S. Balls chutney Mrs. Balls chutney is another one of the trademark items in a South African kitchen, and while don't know how close this would really be, this is a recipe my sister passed on to me, relating to reproducing it on your own: Mrs H S Ball's Chutney Makes about 18 bottles (mild) 612 g dried peaches 238 g dried apricots 3 litres dark grape vinegar 2 1/2 kg white sugar 500 g onions 120 g salt 5 g cayenne pepper To make chutney "hot", add 75 g minced hot peppers. To make peach chutney, leave out the dried apricots and use 850 g dried peaches. Soak the dried fruits overnight in the vinegar. Then boil in the same vinegar until soft, and drain. Mince in a food mill or chop up with a knife. Add the fruit, sugar (dissolved in a little of the same vinegar) and onions (minced) and boil in the vinegar in a large pot. The amount of vinegar will depend on the consistency. It should not be too runny or too thick, but like the product in the bottle. Do not boil to long, watch the consistency. Add the cayenne pepper and/or hot minced pepper, and boil 2 - 2 1/2 hours. Stir now and then with a wooden spoon to ensure it doesn't burn. Jacob Kruger Blind Biker Skype: BlindZA '...fate had broken his body, but not his spirit...'