Homemade fruit chutney: Your favourite condiment for anything

In South Africa we have a very popular chutney brand and we even have chips that are flavoured like it. However, making your own homemade fruit chutney can be very rewarding. Not only is it great with curries, breakfast and even boerewors rolls, but it’s also a very nice gift to your family. Each jar is filled with flavours from various fruits and cooked very quickly, perfect for almost any meal.

Homemade fruit chutney tips

As with jam, you’ll need to macerate the fruit in sugar. This brings out the liquid and softens the fruit, making it easier to cook and sweetens in the process. You can also add your own favourite fruits and even make it spicy by adding some chili. Be warned that as with jam, the hot sugar burns quite harshly if it spills on you, so be very careful, especially when transferring it to the jars.

You can make jams and condiments just like grandma used to. Our homemade fruit chutney is a sweet treat with curries and other foods.

Homemade fruit chutney recipe

5 from 1 vote

Recipe by Gary Dunn Course: CondimentCuisine: gLOBALDifficulty: Easy

Prep time

10

minutes

Cooking time

35

minutes

Resting Time

24

hours

Total time

45

minutes

Ingredients

• 225 g 225 dried peaches

• 225 g 225 dates (de-pipped)

• 1 tbsp 1 ground cinnamon

• 225 g 225 sultanas

• 12 12 blanched almonds

• 1½ cups 1½ malt vinegar

• 1 tsp 1 salt

• 225 g 225 dried apricots

• juice of 2 lemons

• 1½ tsp 1½ ground cloves

• 225 g 225 prunes (de-pipped)

• 1 medium 1 union

• 1 large clove 1 garlic

• 750 g 750 sugar

Method

• Wash and saok the peaches and apricots in just sufficient water to cover them.
• Put the rest of the fruit into a large bowl with the sugar.
• The next day, mix all of the fruit and the garlic in a large bowl, add coarsely grated onion.
• Transfer all the ingredients to a heavy-bottomed saucepan and boil slowly until the mixture is thick.
• It takes about 35 minutes. Stir often to prevent sticking and burning.
• Pack into sterilised jars while still warm and seal.

Notes

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Do you want to make more condiment recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Austin Cookery Book.

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