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Apple, Peach and Apricot Chutney
Ingredients
• 550g sour cooking apples, peeled, cored and coarsely chopped
• 100g dried Peaches, quartered
• 100g Dried apricots
• 50g sultanas
• 6 garlic cloves, peeled and mashed to a pulp
• 2 x 2.5 cm cubes ginger root, peeled and finely grated
• 400ml white wine vinegar
• 400g powder sugar
• 2 tsp Salt
• 0.5 tsp cayenne pepper
1. Combine all the ingredients in a heavy stainless steel or porcelain-lined pan and bring to the boil.
turn heat to medium-low and cook, keeping up a fairly vigorous simmer, for about 30 minutes or until
you have a thick, jam-like consistency. Stir frequently and turn the heat down slightly when the chutney
thickens as it could stick to the bottom of the pan.
2. Let the chutney cool. It will thicken some more as it cools. Pour into a clean jar and cover with a
non-metallic lid. Store in a cool place or keep in the refrigerator
Ingredients
• 550g sour cooking apples, peeled, cored and coarsely chopped
• 100g dried Peaches, quartered
• 100g Dried apricots
• 50g sultanas
• 6 garlic cloves, peeled and mashed to a pulp
• 2 x 2.5 cm cubes ginger root, peeled and finely grated
• 400ml white wine vinegar
• 400g powder sugar
• 2 tsp Salt
• 0.5 tsp cayenne pepper
1. Combine all the ingredients in a heavy stainless steel or porcelain-lined pan and bring to the boil.
turn heat to medium-low and cook, keeping up a fairly vigorous simmer, for about 30 minutes or until
you have a thick, jam-like consistency. Stir frequently and turn the heat down slightly when the chutney
thickens as it could stick to the bottom of the pan.
2. Let the chutney cool. It will thicken some more as it cools. Pour into a clean jar and cover with a
non-metallic lid. Store in a cool place or keep in the refrigerator
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