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This easy South African Fruit Chutney recipe is one of the simplest I've come across, and is well worth the slight effort taken to prepare it.

The secret of Fruit Chutney, in fact most chutneys, is not to make it too thin, rather err on the thick side

I have watched with dismay as a well known commercial Fruit Chutney has become thinner and thinner, over time, until it is a watery, runny apology of its former thick, chunky state.

Chutney Ingredients

1 lb brown sugar
225g (½ lb) dried pears
225g (½ lb) dried apricots
225g (½ lb dates
225g (½ lb) dried apple rings
225g (½ lb) sultanas (seedless)
1litre (4 cups) water
1 clove garlic, crushed
500ml (2 cups) cider vinegar
2.5ml (½ tsp) chilli powder
2.5ml (½ tsp) turmeric
2.5ml (½ tsp) freshly grated nutmeg
2.5ml (½ tsp) freshly ground ginger

To make the Chutney

Chop all the dried fruit except the sultanas.

Place the fruit and water into a large mixing bowl, cover and leave overnight.

Do not drain the fruit. Add the remaining ingredients, place in a heavy bottomed saucepan.

Simmer over low heat, stirring constantly, until the sugar has dissolved.

Bring to the boil and then lower the heat.

Allow to simmer, uncovered, for approximately 1½ hours, or until thick. Stir occasionally.

Remember the fruit chutney needs to be relatively thick.

Pour the condiment mixture into sterilised jars whilst still hot.

Fill to ½ inch below the top. Cover with an airtight, plastic lid, or glass lid.

Do not use a metal lid, because the action of the spices and vinegar, in the condiment, will cause corrosion.

Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.

This fruit chutney may be used in particular with curries, but also with any dish. Generally, with those which have rice, or cous cous, as an accompaniment.

This condiment may also be used to tasty up pasta, vegetable and fish dishes.

One of the reasons Fruit Chutney and chutneys in general, need to be thick, is that the gravies and sauces accompanying the dish, where it's used, will tend to thin the chutney. So if its thin, to begin with, you will end up with a runny mess

If you've never tried Fruit Chutney and cheddar cheese as a sandwich combination you're in for a taste treat.

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THANKS!... Africhef

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