This is my original recipe. When I decided to try to make chutney from the grapes a few years ago there were no recipes for grape chutney online. The recipe changes slightly each year and this one made about 8 quarts of chutney. I had to start it in two pots and I cooked it down to one. I call it Brooklyn Purple.
- 11 pounds Concord grapes, stems removed
- 4 pounds pears, cubed large (I used just under ripe Bartletts—don’t use too ripe pears or they will cook to sauce)
- 1 pounds fresh ginger, julienned
- 3 pounds Vidalia onions, chopped chunky
- 10 ounces dried currants
- 6 ounces sliced almonds, lightly toasted
- 3 1/2 pounds white sugar
- 48 ounces cider vinegar
- 8 bay leaves
- 1 1/2 teaspoon cayenne
- 1/2 teaspoon ground cloves
- 1 tablespoon mustard seeds
- 2 1/2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- To slip the skins off the grapes, you pinch each grape and pop the pulp into a medium pot and keep the skins in bowl.
- To process the pulp cook, heat to a boil on a medium-low flame, stirring periodically until it liquefies. Pass through a strainer and discard seeds.
- Mix all the ingredients in a large stock pot or two big pots. Heat to a gentle boil on a medium-low flame; be very careful to stir it periodically until the chutney turns completely purple and it’s the desired consistency. This recipe took about 3 hours.
- To sterilize jars: Clean jars with soapy water and rinse well. Place them on a roasting pan or sheet pan lined with wet paper towel. You can up them upright in the oven. Make sure they are not touching each other.
- Place flat lids on each jar. Screw on bands to seal, but don’t over tighten them.
- Arrange jars right side up in a canner and add water so it’s at least one inch above the jars. Bring to a boil and continue boiling for ten minutes.
- Cool jars on rack. Store in cool place for at least one month before eating.
Yield: 8 quarts