South African Fruit Chutney
A South African-inspired fruit chutney featuring peaches, apricots, and raisins, perfect as a versatile condiment.
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Instructions
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Start boiling water for rehydrating apricots and blanching peaches.
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Soak dried apricots in boiling water for 1 hour, then chop into chunks, reserving the soaking water.
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Blanch whole peaches in boiling water, transfer to cold water, then chop into large chunks, discarding pits.
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Chop onions.
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Combine all ingredients in a pot and cook over medium heat for 20 minutes.
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Simmer uncovered for 1 hour, stirring occasionally, until thickened as it cools.
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Cool for 10 to 15 minutes, then spoon into 3 hot, sterilized pint jars.
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Seal jars for two to four weeks to allow the chutney to mature before consuming.