Bergie’s Colonel Grey’s Chutney

  • Prep Time: 45 mins
  • Total Time: 4 hrs 45 mins
  • Yield: 12Half pint Jars
  • About This Recipe

    “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.”


  • 1quartwhite vinegar
  • 6cupsdemerara sugar
  • 5lbspeeled cored and chopped apples( weight after peeling)
  • 4ouncesfresh grated ginger
  • 4clovesgarlic
  • 1ouncered chili seeds( in a muslin bag)
  • 1teaspooncayenne
  • 2teaspoonssalt
  • 1/2 lbdark seedless raisins
  • 1 (170g) bags craisins( sweetened dried cranberries)
  • Directions

  • 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
  • Reviews

  • “WOW!! Best Chutney ever!! I have not made this yet but was given a bottle by my friend.It is super delicious and I will be making it this comming fall. Served with our Easter ham, it was the perfect accompanimemt, a wonderfull rich warm taste. The craisins were a great idea, All the flavours, the ginger, the garlic, the caynne and chili all meld together beautifully!!Colonel Grey will certainly be eating his heart out!!!Thanks Bergy, a real keeper.”

  • “I was at a friend’s house for dinner tonight and was served Major Grey’s Chutney with a curry. I was reminded that I have always thought Major Grey’s has a peculiar taste. A week or so ago I saw Bergy’s recipe and was anxious to try it. When I first made the chutney it had a very strong vinegar taste even though I used only 3 cups of vinegar instead of 4. Bergy assured me it is a tried and true recipe for her. I added some more fruit and cooked it again the next day, then put it in the fridge to mellow for a week. It seems all it needed was time because now it has an excellent flavor, far better than Major Grey’s. I will make it again but will still use the 3 cups of vinegar instead of 4. It just does not need that much vinegar in my opinion. One other thing I would recommend is to chop the ginger instead of grating, unless you have a microplane. Ginger is very fibrous and if you use a box grater the ginger gets stringy. A microplane does a good job, or if you slice the ginger, then cut the slices into julienne, then cut the julienne crosswise into tiny dice it eliminates the strings. “