08 Jun South African fruit chutney recipe
This South African fruit chutney recipe is a national favourite and is one of the most popular in the country. Becoming popular in the 20th century food bottling industries, the relish has gone on to be quite popular as a result of the growth of the Mrs Balls Chutney brand.
Chutney has its origins in India and other parts of South Asia. It became popular in South Africa through Cape Malay influences during the Dutch slave trade of Malays and Indonesians. Although brands such as Mrs Balls refer to it as “blatjang” as an alternative, this Afrikaans word stems from Indo/Malay roots of a word describing chutney.
Some people have also said that blatjang has a similar consistency with fresh or sundried apricots.
Chutney is the angilicised form of the Hindi word chatni, which come from the word chatna, referring to “eating with appetite” or meaning “to lick”. Several Indian languages use the word to describe fresh preparations only.
What is South African fruit chutney made from?
- 500 grams peaches
- 250 grams (1 cup) dried apricots
- 250 grams raisins
- 500 grams red onions
- 500 grams sugar
- 1 1/2 cups water (boiling, to soak the dried apricots)
- 250 milliliters vinegar
- 2 level teaspoons chili powder
- 2 level teaspoons coriander
- 2 level teaspoons salt
How to make South African fruit chutney:
- Soak the dried apricots in just enough water to cover them and soak them for an hour.
- Chop into chunks and keep the water used.
- Blanch the peaches in boiling water and place in a pot of cold water.
- Chop into large chunks.
- Chop or dice the onions.
- Place all ingredients into a pot and heat for 20 minutes. Simmers on medium heat for one hour without covering and stir the mixture occasionally.
- Allow to cool for 10-15 minutes before bottling it into hot, sterilised jars.
- Keep the chutney sealed and allow it to mature for 2-4 weeks before consuming it.
You can enjoy this relish with a range of dishes, including grilled meats, french fries/ chips and stews.