Sweet and Tangy Peppadew Chutney
Creating your own chutney allows you to harness the full potential of these unique fruits and enjoy a homemade touch to every meal.
Equipment
- 2 250ml Sterilized bottles
Ingredients
- 8 cups fresh, whole peppadews washed
- 200ml sugar
- 200ml whate grape vinegar
- 2 tsps coarse salt
- 5-10 cloves of garlic roughly chopped
Instructions
- Wash and deseed the peppadews (deseeding is optional).
- Sterilize 2 bottles to prepare for storing. This recipe yields approximately two 250ml bottles.
- Add all the ingredients to a food processor and process finely.
- Pour the mixture into a saucepan and bring to a boil on medium heat while stirring.
- Reduce the heat and allow the sauce to simmer until reduced by about a third. The texture should not be too runny or too dry. Taste and adjust seasoning if needed.
- Pour the chutney into the sterilized bottles while still warm. Seal tightly with the lids.
- Allow to cool before refrigerating. For the best flavour, let the chutney rest for about two weeks to develop its taste fully.