This wonderful chutney is made with South African peaches or nectarines flavoured with onion, sultanas and spices. It’s a traditional accompaniment to Bobotie, South Africa’s national dish, and it tastes fantastic with cold meats and cheeses.
Preparation time: 20 minutes
Cooking time: 40 minutes
Makes: 3 x 450g jars (approx.30 servings)
6 South African peaches or nectarines, pitted
50g sultanas or raisins
1 onion, chopped
2 garlic cloves, crushed
1tsp dried chilli flakes
1tsp ground ginger
1tsp ground coriander
2tsp mustard seeds
200ml cider vinegar
150g demerara or light muscovado sugar
|Nutritional values||Per 47g serving||Per 100g|
|of which saturates||0.01g||0.01g|
|of which sugars||8.2g||17.5g|
- Put the peaches or nectarines into a large saucepan with the sultanas or raisins, onion, garlic, chilli flakes, ginger, coriander and mustard seeds. Add the water and vinegar and slowly bring up to the boil.
- Reduce the heat and add the sugar and salt, stirring gently until the sugar has dissolved. Simmer, without a lid, until the chutney is thick and pulpy – about 30-40 minutes.
- Pour the chutney into warmed sterilized jars. Seal and leave to cool.
Cook’s tip: Note that the chutney needs to be the correct consistency before you pot it, as it will only thicken a little more when cool.