[blindcooks] Re: Mrs. H.S. Balls chutney
- From: "Jacob Kruger" <jacob@xxxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Wed, 19 Feb 2014 07:35:12 +0200
Think John is correct with regards to the vinegar flavour, or else they just
mean dark brown vinegar, instead of lighter, or clear vinegar, and, FWIW,
here's the official webpage for Mrs. Balls Chutney itself:
http://www.mrsballschutney.com/
Jacob Kruger
Blind Biker
Skype: BlindZA
'...fate had broken his body, but not his spirit...'
----- Original Message -----
From: Jon Rawlings
To: blindcooks@xxxxxxxxxxxxx
Sent: Wednesday, 19 February, 2014 5:45 AM
Subject: [blindcooks] Re: Mrs. H.S. Balls chutney
If you ask me, what he is calling dark grape vinegar is what we would call
red wine vinegar here in the U.S. I can't be sure, but it sounds like a
different way of describing the same thing. Jon
----- Original Message -----
From: Susan Tabor
To: blindcooks@xxxxxxxxxxxxx
Sent: Tuesday, February 18, 2014 1:24 PM
Subject: [blindcooks] Re: Mrs. H.S. Balls chutney
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...'
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