South African Fruit Chutney - not TNT

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South African Fruit Chutney

1 lb brown sugar

1/2 lb dried pears

1/2 lb dried apricots

1/2 lb dates

1/2 lb dried apple rings

1/2 lb sultanas

4 cups water

1 clove garlic, crushed

2 cups cider vinegar

1/2 tsp chili powder

1/2 tsp turmeric

1/2 tsp freshly grated nutmeg

1/2 tsp freshly ground 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.

 

Pour the Chutney mixture into sterilized jars whilst still hot. Fill

to ½ inch below the top. Cover with an airtight, plastic lid. Do not

use a metal lid, because the action of the spices and vinegar will

cause corrosion.

 

Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks

before use.

 

Source: Afri Chef by Michael Tracey

Formatted by Chupa Babi: 03.11.06

 

This fruit chutney may be used in particular with curries, but also

with any dish, which has rice as an accompaniment Can also be used to

tasty up pasta dishes.

 

If you've never tried Fruit Chutney and cheddar cheese as a sandwich

combination you're in for a taste treat.

 

Author Note: This easy South African Fruit Chutney recipe is one of

the simplest I've come across, and is well worth the slight effort

taken to prepare it.

 

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