Chutney is very deep in the heart of Southern African food. We all love it, and eat it in a hundred different ways. Having moved to Sweden, not being able to buy Mrs Balls or Wellingtons Chutney was very challenging. And so, through searching and experimenting, I have found and adapted this recipe to suit our home.

A quick note, for the uninitiated: Chutney can be eaten with cheese, a Bobotie, with Macaroni Cheese, as part of a beetroot salad, or any of a hundred different ways. It is salty, spicy, sweet and sour. If you can buy a peach and apricot or just a peach chutney where you live, you might want to try this anyway! It takes a little effort, but in the end you can have it as spicy or mild as your family likes it!


850g mixed dried peaches and dried apricots (at least 2/3 peaches)
3 litres of wine vinegar (brown vinegar is best, if you can find it)
500g onions
2 ½ kg sugar
120g salt
5g Cayenne Pepper
10g Curry powder


Soak dried fruit in the vinegar overnight. 
The next morning place the dried fruit and all the vinegar in a stainless steel pot (not aluminium), and boil till fruit is soft (about 45 mins.) 

  Drain fruit, retaining the vinegar.  


Mince the dried fruit and onions together. 

Place all the ingredients in a large stainless steel pot, adding vinegar until you have your desired consistency.

Slowly bring to the boil, and then keep a slow rolling boil for 2 1/2 hours. Stir frequently to make sure it does not stick and burn on the bottom.


Wash bottles and place wet in the oven at 150˚ C for 10 minutes. Place bottle lids in bowl and pour boiling water over them. (You can boil them in water if you are not sure you have them sterile)

Pour still very hot chutney into still very hot bottles. Seal with lids as soon as possible. The bottles will vacuum seal themselves and can be kept for more than a year (Highly unlikely! We eat it much faster than that!)

This also makes a great gift. Everyone will appreciate the effort you have put into it. As you can see, this is a weekend job if you work during the week.

So give it a try, and tell me about your chutney.


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