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South African Chutney

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  • Ready in: 2 to 2 1/2 hours cooking
  • Serves: 12
  • Complexity: easy
  • Origin: Afrikaans
South African Chutney


  • 650 g dried peaches
  • 250 g dried apricots
  • 1 litre of brown wine vinegar for soaking
  • 2 litres of brown wine vinegar for mixing
  • 2 1/2 kg white sugar
  • 500 g onions (minced)
  • 120 g salt
  • 75 g cayenne pepper
  • 100 g chopped chillies (optional for hotter chutney)


  1. Soak the dried fruits overnight in the vinegar. Then boil in the same vinegar until soft, and drain. Mince in a food mill or chop up with a knife.
  2. Add the fruit, sugar (dissolved in a little of the same vinegar) and onions (minced) and boil in the vinegar in a large pot. The amount of vinegar will depend on the consistency. It should not be too runny or too thick, but like the product in the bottle.

    Add the cayenne pepper and/or hot minced pepper, and boil 2 - 2 1/2 hours. Stir now and then with a wooden spoon to ensure it doesn't burn.

    Do not boil to long, watch the consistency.

  3. Sterlise suitable bottles and lids and spoon in the mixture.


    Every good gift and every perfect gift is from above, and cometh down from the Father of lights, with whom is no variableness, neither shadow of turning.
    (Jas 1:17)

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