In South Africa we have a very popular chutney brand and we even have chips that are flavoured like it. However, making your own homemade fruit chutney can be very rewarding. Not only is it great with curries, breakfast and even boerewors rolls, but it’s also a very nice gift to your family. Each jar is filled with flavours from various fruits and cooked very quickly, perfect for almost any meal.
Homemade fruit chutney suggestions
As with jam, you’ll need to macerate the fruit in sugar. This brings out the liquid and softens the fruit, making it easier to cook and sweetens in the process. You can also add your own favourite fruits and even make it spicy by adding some chili. Be warned that as with jam, the hot sugar burns quite harshly if it spills on you, so be very careful, especially when transferring it to the jars.
You can make jams and condiments just like grandma used to. Our homemade fruit chutney is a sweet treat with curries and other foods.
Homemade fruit chutney recipe
Course: Condiment
Cuisine: Global
Difficulty: Easy
Prep time: 10 minutes
Cooking time: 35 minutes
Resting Time: 24 hours
Total time: 45 minutes
Ingredients
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225 g dried peaches
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225 g dates (de-pipped)
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1 tbsp. ground cinnamon
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225 g sultanas
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12 blanched almonds
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1½ cups malt vinegar
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1 tsp salt
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225 g dried apricots
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juice of 2 lemons
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1½ tsp ground cloves
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225 g prunes (de-pipped)
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1 medium union
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1 large clove garlic
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750 g sugar
Method
- Wash and soak the peaches and apricots in just sufficient water to cover them.
- Put the rest of the fruit into a large bowl with the sugar.
- The next day, mix all of the fruit and the garlic in a large bowl, add coarsely grated onion.
- Transfer all the ingredients to a heavy-bottomed saucepan and boil slowly until the mixture is thick.
- It takes about 35 minutes. Stir often to prevent sticking and burning.
- Pack into sterilised jars while still warm and seal.