Monday, October 11, 2010

Ok Blatjang or chutney is a must in every South African home

Now we all know Mrs Balls Chutney, if you South African that is? But do you know you can make your own chutney as good or even better and i am going to tell you how.........

There is nothing nicer with your food any food including curries and BBQ or braai meats. Its a must have food condiment just like tomatoe sauce only way better

This makes about 15 standard Bottles


600 g dried peaches
230 g dried apricots
2 grated peeled apples
2.5 litres dark grape vinegar
500 ml water
2 kg white sugar
500 grams dark brown treakle sugar
500 g onions
120 g salt
75 g cayenne pepper
1 tablespoon chili powder


To make chutney "hot", add 75 g minced hot peppers.

To make peach chutney, leave out the dried apricots and use 850 g dried peaches.

Soak the dried fruits overnight in the vinegar. Then boil in the same vinegar with 500ml water added until soft, and drain. Mince in a blender or chop up with a knife. Add the fruit, grated apples and sugar (dissolved in a little of the same vinegar) and onions (minced or grated) and boil in the vinegar in a large pot. The amount of vinegar will depend on the consistency. It should not be too runny or too thick, but like the product in the bottle. Do not boil to long, watch the consistency. Add the cayenne pepper and/or hot minced pepper, and boil 2 - 2 1/2 hours. Stir now and then with a wooden spoon to ensure it doesn't burn.

While still hot spoon into sterilised bottles and seal and bata boom bata bang you have chutney it will keep for at least three months in the fridge or a cool place