South African Fruit Chutney Recipes

Steps:

• 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.
• Remember the fruit chutney needs to be relatively thick.
• Pour the condiment mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid, or glass lid.
• Do not use a metal lid, because the action of the spices and vinegar, in the condiment, will cause corrosion.
• Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.
• This fruit chutney may be used in particular with curries, but also with any dish. Generally, with those which have rice, or cous cous, as an accompaniment. This condimjent may also be used to tasty up pasta, vegetable and fish dishes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
• Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.

Steps:

• In a large (3 to 4 quart) Stainless Steel or other non-reactive pot, combine the fruits, onions, vinegar, water, sugar, spices and salt.
• Stirring frequently, bring to a boil over high heat; reduce the heat to low and simmer partially covered for about one hour or until the fruits are reduced to pulp and the chutney is thick enough to hold its shape almost solidly in a spoon; stir it frequently as it begins to thicken to prevent it from sticking.
• Remove the pan from the heat and ladle the chutney into either 1/2 pint or pint jars that have been sterilized filling to within 1/8 inch of the top; put into a boiling water bath for 10 to 15 minutes then remove from water and let cool before storing; refrigerate any jars where the lids didn't seal.

Steps:

• Chop all dried fruit except the sultanas.
• Place fruit & water in a lrg mixing bowl, cover & leave overnight.
• Do not drain the fruit. Add the remaining ingredients & place in a heavy bottomed saucepan.
• Simmer over low heat (stirring constantly) till the sugar has dissolved.
• Bring to a boil & then lower heat. Allow to simmer (uncovered) for approx 1 1/2 hrs or till thick, stirring occ.
• Pour chutney mixture into sterilized jars while still hot. Fill to ½ in below the top. Cover w/an airtight plastic lid. Do not use a metal lid because the action of the spices & vinegar will cause corrosion.
• Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.
• NOTE: This fruit chutney may be used in curries, almost any dish that has rice as an accompaniment & also to tasty up pasta dishes.

Steps:

• Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
• Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
• If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
• Otherwise, cool and dig in!