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FRUIT CHUTNEY
SOUTH AFRICA

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.

CHUTNEY INGREDIENTS

    · 1 lb brown sugar
    · ½ lb dried pears
    · ½ lb dried apricots
    · ½ lb dates
    · ½ lb dried apple rings
    · ½ lb sultanas
    · 4 cups water
    · 1 clove garlic, crushed
    · 2 cups cider vinegar
    · ½ tsp chili powder
    · ½ tsp turmeric
    · ½ tsp freshly grated nutmeg
    · 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.

Pour the Chutney mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid. Do not use a metal lid, because the action of the spices and vinegar 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, which has rice as an accompaniment Can also be used to tasty up pasta dishes.

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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