Recipe by twissis
This recipe was entered for ZWT & has been modified slightly. My source is: http://africhef.com/Chutney-Recipe.html. The intro is short & sweet ... "This easy South African Fruit Chutney recipe is 1 of the simplest I've come across & is well worth the slight effort taken to prepare it." (Yield & times have been estimated. Times do not include standing overnight or waiting period to mature)
Top Review by #823189
I used fresh and dried fruits as I could not get some of the dried ingredients here. It is not Mrs. Balls Chutney but it is an excellent substitute! The only thing I will do differently next time is to blend 2/3 if the finished chutney as there are too many "bits" in it for my taste. Thank you for enabling me to have Chutney in Austria as well.
- 453.59 g brown sugar
- 226.79 g dried pears
- 226.79 g dried apricot
- 226.79 g dates
- 226.79 g dried apple ring
- 226.79 g sultana
- 236.59 ml onion (chopped)
- 946.36 ml water
- 3 garlic cloves (crushed)
- 473.18 ml cider vinegar
- 4.92 ml chili powder
- 2.46 ml turmeric
- 2.46 ml nutmeg (freshly grated)
- 2.46 ml ginger (freshly ground)
Directions See How It's Made
- Chop all dried fruit except the sultanas.
- Place fruit & water in a lrg mixing bowl, cover & leave overnight.
- Do not drain the fruit. Add the remaining ingredients & place in a heavy bottomed saucepan.
- Simmer over low heat (stirring constantly) till the sugar has dissolved.
- Bring to a boil & then lower heat. Allow to simmer (uncovered) for approx 1 1/2 hrs or till thick, stirring occ.
- Pour chutney mixture into sterilized jars while still hot. Fill to ½ in below the top. Cover w/an airtight plastic lid. Do not use a metal lid because the action of the spices & vinegar will cause corrosion.
- Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.
- NOTE: This fruit chutney may be used in curries, almost any dish that has rice as an accompaniment & also to tasty up pasta dishes.