Description
This apricot chutney is one of those recipes that fills the kitchen with the best smell. It’s sweet, a little tangy, and has just enough chili warmth to keep things interesting.
Ingredients
Units
Scale
- 4 kg apricots, halved and pitted
- 1.5 kg brown sugar
- 300 g onions, finely chopped
- 12.5 ml garlic, finely grated
- 400 g peppadews, finely chopped
- 5 ml cayenne pepper
- 12.5 ml salt
- 25 ml ginger powder
- 5 ml mustard powder
- 375 ml grape vinegar
- 5 ml finely ground black pepper
- 10 ml coriander
- 10 ml cumin
- 2.5 ml finely ground cloves
Instructions
- Place the 4 kg apricots and 1.5 kg brown sugar in a large pot. Mix gently so the sugar coats the fruit.
- Cover and leave the apricots and sugar overnight. By morning, you’ll notice the fruit has released a lot of juice. This step really speeds things up later and improves flavour.
- Add the 300 g onions, 12.5 ml garlic, 400 g peppadews, 5 ml cayenne pepper, 12.5 ml salt, 25 ml ginger powder, 5 ml mustard powder, 1.5 cups grape vinegar, 5 ml black pepper, 10 ml coriander, 10 ml cumin, and 2.5 ml cloves.
- Bring everything to a gentle boil, then reduce the heat and simmer for about 35 minutes. Stir often so it doesn’t catch at the bottom. You’re looking for a thick, glossy consistency.
- Use an electric whisk or stick blender and blitz for just a few seconds. Don’t overdo it, you want a slightly chunky chutney, not a puree.
- Taste and adjust salt or spice if needed. If it’s too thin, simmer a bit longer until it thickens to your liking.
- Pour into sterilized jars while still hot. Seal immediately. Let cool completely before storing.
Notes
Created, prepared, tried, and tested by Suzan
Note: Nutritional Value reflects the entire recipe as above
Nutrition
- Serving Size: 1
- Calories: 8025
- Sugar: 1856.8 g
- Sodium: 6421 mg
- Fat: 19.8 g
- Saturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 1986.8 g
- Fiber: 97.2 g
- Protein: 68.4 g
- Cholesterol: 0 mg
