Apricot Chutney

Apricot Chutney
 
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This recipe was uploaded
by Sajsan

 
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Ingredients

Ingredients
Method
 
  • 1kg of dried apricots.
  • 3kg fresh nectarines (ripe)
  • 1.5kg of fresh ripe peaches.
  • 200gm of italian prunes (a slight variant and optional).
  • 1kg of onion
  • 200gms of ginger
  • 12 cloves of garlic (optional)
  • 6-8 fiery green chilli (thai/periperi) or 2 table spoons of peri-peri.
  • 1 teaspoon of black pepper
  • 2 tablespoon of fine sea salt
  • Sugar 1.5kg
Here is Mama Rahim's Chutney hot from the stove as we cooked 5 litres of it last night.

1kg of dried apricots.
3kg fresh nectarines (ripe)
1.5kg of fresh peaches.
200gm of italian prunes (a slight variant and optional).

Cut them up finely and leave them overnight in white vinegar; the vinegar level just enough to cover the fruit (approx 2.3 litres).

Boil above until fruit is soft (2 hrs). Put the liquid into another pot to thicken and add back. Leave 20% of the liquid behind with the fruit.

take 1kg of onion, 200gms of ginger, 12 cloves of garlic (optional), 6-8 fiery green chilli (thai/periperi) or 2 table spoons of peri-peri/cayenne (3 spoons) powder. Blend these in a food processor.

Mix liquidised onion garlic chilli mixture to the drained fruit (mince it in a food processor now) in the same pot. Add 1 tablespoon of black pepper, 2 tablespoon of fine sea salt, Sugar 1.5kg (start with 1kg and adjust to own taste).

Cook at medium high stirring it regularly to prevent it sticking. When the liquid is slightly thick stop with colour changing from yellowish to orangish. Let it cool down over night.

This will yield 6 litres of excellent chutney.

Variations
----------
1. For pure peach/nectarine chutney, drop the apricots.
2. For pure apricots, just use dried apricots and go to 1 kg of dried apricots.
3. 3 tablespoons of worchester sauce also tends to give it a good body during the cooking process.

Please pass it on, compliments of Mama Rahim.

Peri-Peri sauce sauce receipe has also been posted which has yielded great results.

We will be variating this later with a tadd bit of worcestershire sauce.

Apricot Chutney

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This recipe was uploaded by Sajsan

 
 
This recipe serves for highlighting South Africa favourite which has many uses and in loved by all. Can be used on braai - barbecue, roasting etc. It is excellent when added as part of a marinade for baking chicken with pumpkin/potatoes.

Method


Here is Mama Rahim's Chutney hot from the stove as we cooked 5 litres of it last night.

1kg of dried apricots.
3kg fresh nectarines (ripe)
1.5kg of fresh peaches.
200gm of italian prunes (a slight variant and optional).

Cut them up finely and leave them overnight in white vinegar; the vinegar level just enough to cover the fruit (approx 2.3 litres).

Boil above until fruit is soft (2 hrs). Put the liquid into another pot to thicken and add back. Leave 20% of the liquid behind with the fruit.

take 1kg of onion, 200gms of ginger, 12 cloves of garlic (optional), 6-8 fiery green chilli (thai/periperi) or 2 table spoons of peri-peri/cayenne (3 spoons) powder. Blend these in a food processor.

Mix liquidised onion garlic chilli mixture to the drained fruit (mince it in a food processor now) in the same pot. Add 1 tablespoon of black pepper, 2 tablespoon of fine sea salt, Sugar 1.5kg (start with 1kg and adjust to own taste).

Cook at medium high stirring it regularly to prevent it sticking. When the liquid is slightly thick stop with colour changing from yellowish to orangish. Let it cool down over night.

This will yield 6 litres of excellent chutney.

Variations
----------
1. For pure peach/nectarine chutney, drop the apricots.
2. For pure apricots, just use dried apricots and go to 1 kg of dried apricots.
3. 3 tablespoons of worchester sauce also tends to give it a good body during the cooking process.

Please pass it on, compliments of Mama Rahim.

Peri-Peri sauce sauce receipe has also been posted which has yielded great results.

We will be variating this later with a tadd bit of worcestershire sauce.
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