RCI-SC.005.0113.001
Mrs. Ball's Chutney
Mrs. Ball's chutney Peach and apricot chutney. Mrs. Ball started making the chutney after she moved to Johannesburg with her husband and seven children.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 500 g
- 250 g
- litres brown wine vinegar3 unit
- 2½ kg
- 500 g
- 120 g
- 75 g
Method
1
Soak the dried peaches and dried apricots in warm water for 15 minutes until softened, then drain and coarsely chop them into bite-sized pieces.
2
Peel and finely dice the onions into small uniform pieces.
3
Combine the brown wine vinegar and sugar in a large, heavy-bottomed pot, stirring over medium heat until the sugar dissolves completely.
4
Add the chopped peaches, apricots, and onions to the pot, stirring well to combine all ingredients.
5
Stir in the salt and cayenne pepper, mixing thoroughly to ensure even distribution of the spices throughout the mixture.
2 minutes
6
Bring the mixture to a boil, then reduce the heat to low and simmer gently, stirring occasionally to prevent sticking and burning on the bottom.
90 minutes
7
Continue simmering until the chutney has thickened significantly and a spoon drawn across the surface leaves a clear trail that does not immediately fill with liquid.
8
Taste and adjust the seasoning with additional salt or cayenne pepper if needed, then remove from heat.
9
Pour the hot chutney into sterilized jars, filling them to the brim, and seal immediately to allow the lids to form a vacuum seal as the chutney cools.