Mild famous south african chutney
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INGREDIENTS
Makes 18 bootles used as a condiment on meat dishes
• 1.35 lbs dried Peaches (21.5 oz)
• 0.52 lbs dried Apricots (8.4 oz)
• 3 quarts Brown wine vinegar (12.7 cups)
• 5½ lbs white Sugar
• 1.1 lbs Onions
• 0.4 oz Salt
• ¼ oz Cayenne Pepper
• 1 – 2 quarts Brown wine vinegar (for soaking)
• 2 quarts Brown wine vinegar (for mixing)
INSTRUCTIONS
• The fruit should be left in the soaking vinegar overnight, then cooked in the same vinegar until soft. Drain.
• Put the fruit through a mill.
• Add the sugar (dissolved) and onions (minced) and cook in a pot with the brown wine vinegar. The amount of vinegar depends on the consistency. It should not be too runny or too thick, but have the same consistency as the end product you find in the bottle.
• Add spices and cook for one to two hours. Stir occasionally with a wooden spoon to prevent burning.
• Sterilize your bottles and spoon in the mixture.
Chutney is used as a condiment on meat dishes. This is the recipe for that famous South African chutney.
Makes 18 bootles used as a condiment on meat dishes
• 1.35 lbs dried Peaches (21.5 oz)
• 0.52 lbs dried Apricots (8.4 oz)
• 3 quarts Brown wine vinegar (12.7 cups)
• 5½ lbs white Sugar
• 1.1 lbs Onions
• 0.4 oz Salt
• ¼ oz Cayenne Pepper
• 1 – 2 quarts Brown wine vinegar (for soaking)
• 2 quarts Brown wine vinegar (for mixing)
INSTRUCTIONS
• The fruit should be left in the soaking vinegar overnight, then cooked in the same vinegar until soft. Drain.
• Put the fruit through a mill.
• Add the sugar (dissolved) and onions (minced) and cook in a pot with the brown wine vinegar. The amount of vinegar depends on the consistency. It should not be too runny or too thick, but have the same consistency as the end product you find in the bottle.
• Add spices and cook for one to two hours. Stir occasionally with a wooden spoon to prevent burning.
• Sterilize your bottles and spoon in the mixture.
Chutney is used as a condiment on meat dishes. This is the recipe for that famous South African chutney.
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