Fruit Chutney Zwt South Africa
Savor the bold and vibrant flavors of South Africa with this Fruit Chutney ZWT recipe, a luscious blend of sweet and tangy ingredients perfect for pairing with curries, grilled meats, or cheese platters. Made with a medley of apples, ripe peaches, and plump raisins, this chutney is simmered to perfection with aromatic spices like cinnamon, cloves, and a hint of chili flakes for a subtle kick. The rich combination of brown sugar and white vinegar creates a beautifully balanced condiment that’s both sweet and tangy, while fresh ginger adds a warming depth of flavor. With a jam-like consistency and a shelf life of several weeks, this homemade chutney is a must-try for anyone looking to explore authentic South African cuisine. Easy to make and bursting with tropical flair, it promises to enliven any dish it complements!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium apples (peeled, cored, and diced)
- 4 medium ripe peaches (peeled, pitted, and chopped)
- 1 cup raisins
- 1 large white onion (finely chopped)
- 1 tablespoon ginger (fresh, grated)
- 1.5 cups brown sugar
- 1 cup white vinegar
- 0.5 cup water
- 1 stick cinnamon stick
- 4 whole cloves
- 0.5 teaspoon ground allspice
- 1 teaspoon salt
- 0.5 teaspoon chili flakes (optional, for slight heat)
Instructions
Prepare the fruit by peeling, coring, and dicing the apples and peaches into small, even pieces.
In a large, heavy-bottomed pot, combine apples, peaches, raisins, and chopped onion.
Add the grated ginger, brown sugar, white vinegar, and water to the pot. Stir to ensure the sugar begins to dissolve.
Tie the cinnamon stick and whole cloves in a small piece of cheesecloth or a spice sachet for easy removal. Add this to the pot along with the ground allspice, salt, and chili flakes (if using).
Place the pot over medium heat and bring the mixture to a gentle boil while stirring occasionally.
Reduce the heat to low, cover partially, and let the chutney simmer for 45-60 minutes, or until the fruits are soft and the mixture has thickened to a jam-like consistency. Stir occasionally to prevent sticking and ensure even cooking.
Once cooked, remove the cinnamon stick and cloves. Adjust the seasoning if necessary (add more salt, sugar, or vinegar according to your taste).
Allow the chutney to cool slightly before transferring it into sterilized jars. Seal the jars tightly and let cool completely at room temperature.
Store the chutney in the refrigerator and allow the flavors to develop for at least 24 hours before serving. The chutney will keep well for several weeks.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2489 mg | 108% | |
| Total Carbohydrate | 509.6 g | 185% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 437.1 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3836 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
