Fruit Chutney
This is a fresh fruit version of a classic South African chutney. It combines diced pears and apple with dates, dried apricots and golden raisins, simmered with brown sugar, cider vinegar and aromatic spices. The result is a thick, flavourful condiment traditionally served alongside meat or fish dishes. The recipe yields approximately three cups and takes just under an hour to prepare.
Ingredients
- 2 cups brown sugar
- 2 cups diced pears
- 1/2 cup dried apricot
- 1 cup dates, chopped
- 1 cup diced apple
- 1/2 cup golden raisin
- 1/2 cup water water
- 1 garlic clove, crushed
- 1/2 cup cider vinegar
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon grated ginger
Method
- Place every ingredient into a heavy based saucepan and warm over a low heat, stirring continuously until the sugar fully dissolves.
- Reduce the heat to low and allow the mixture to simmer for 20 minutes, or until the fruit is tender and the chutney has thickened. Check it occasionally to see if extra water is required.
- For longer storage, you can preserve the chutney using proper canning techniques, as advised by your local extension service, and then leave it to mature for 6-8 weeks.
- Alternatively, simply let the chutney cool down completely before serving.
Nutrition (per serving)
Sodium59500 mg
Recipe details
CategorySouth African
Authorstrawberrybird
