Looking for something specific? Search our recipe archives.
This is an original Cape recipe and as much as Mrs Balls rocks. If you make it yourself – it’s just way better.
2kg ripe apricots
1 large onion peeled and roughly chopped
2 cloves of garlic finely chopped
500grams seedless raisins
400 grams brown sugar
¼ teaspoon cayenne pepper
1 teaspoon salt
small knob of ginger finely grated
small dollop of fresh mustard
500mls of vinegar
Halve and stone the apricots (means take out the pips.) Mix all the ingredients together in a stainless steel saucepan (don’t use brass or copper – the vinegar reacts with these metals and gives your chutney a not so nice metallic flavour). Bring slowly to the boil and then simmer for 45 minutes to an hour, stirring occasionally until the chutney is thick and shiny.
Bottle immediately in sterilised hot jars and seal immediately. Eat whenever you feel the need but especially with Bobotie.
Helpful blog, bookmarked the website with hopes to read more!
For this recipe does it have to be fresh apricots or can dried apricots be used? Do the dried apricots have to be re-hydrated or used as is?
I made this recipe and it came out perfect. I used fresh apricots – YUM!
You can just mtpuilly it bigger. You may have to add a bit more leavener though if you are going to make 12 of them, I’d add another teaspoon in addition to the multipied out amount. I will email you private.
By Alexis Burg To take an idea and transform it into an organised and measurable commodity is a difficult pursuit, to say the least. When that idea depends entirely on a wild, real life adventure, you might go as far as to call it a madman’s gamble. Truth is stranger than fiction, and real life [...]
Read More >
Print 
