South African Fruit Chutney
- Ready In:
- 2hrs 30mins
- 1 lb brown sugar
- 1⁄2 lb dried pears
- 1⁄2 lb dried apricot
- 1⁄2 lb dates
- 1⁄2 lb dried apple ring
- 1⁄2 lb sultana
- 4 cups water
- 1 garlic clove, crushed
- 2 cups cider vinegar
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ginger
- Chop all the dried fruit except the sultanas.
- Place the fruit and water into a large mixing bowl, cover and leave overnight.
- Do not drain the fruit. Add the remaining ingredients, place in a heavy bottomed saucepan.
- Simmer over low heat, stirring constantly, until the sugar has dissolved.
- Bring to the boil and then lower the heat.
- Allow to simmer, uncovered, for approximately 1½ hours, or until thick. Stir occasionally.
- Remember the fruit chutney needs to be relatively thick.
- Pour the condiment mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid, or glass lid.
- Do not use a metal lid, because the action of the spices and vinegar, in the condiment, will cause corrosion.
- Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.
- This fruit chutney may be used in particular with curries, but also with any dish. Generally, with those which have rice, or cous cous, as an accompaniment. This condimjent may also be used to tasty up pasta, vegetable and fish dishes.
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RECIPE SUBMITTED BY
Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those. <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">