I’ve been exposed to chutney in my life. It was always something that went marvellously well with cheese. But usually only if I didn’t have pickles I must admit. So, when the Husband introduced me to the many ways he uses chutney I was astounded.
He has it on pot roast, meatballs (rissoles), meatloaf, steak, bobotie (well he would if he ate it) in sandwiches & I’ve even seen him add it to potato before. I was horrified! This is not what I envisioned chutney doing. You have gravy, or tomato ketchup or something else! But not chutney…? right?
Now after knowing the Husband for 9 years, I have resigned myself to the fact that he will now and forever do odd things with chutney. I’ve embraced some of them – the recipe for MIL’s pot roast calls for chutney in the slow cooker and I love that, and I will now sometimes put it in sandwiches over pickles but beyond that? Sorry can’t do it.
Previously when the Husband was faced with his many food allergies MIL and I stumbled upon a Mango Chutney recipe that he quite enjoyed and this was plentiful in our house. However, since being able to return to his “eat anything you want” diet the Husband has switched back to ye ol’ fashioned store purchased varieties.
When I was flipping thought October’s Flavour of the Month Traditional South African Cooking I came across a chutney recipe. This recipe mentioned that it was similar in flavour to Mrs Balls Chutney which I continually hear the Clan lament about – I therefore simply had to give it a go!
200g dried pears
200g dried apricots
200g dried apple rings
1 litre water
500ml apple cider vinegar
400g brown sugar
2ml chilli powder
2ml ground ginger
1 clove crushed garlic
Place the fruit and water in a large bowl. Cover the bowl and leave overnight. Combine the undrained fruit mix with the remaining ingredients in a large saucepan. Simmer over low heat, stirring, until the sugar has dissolved. Bring o the boil then simmer over low heat, uncovered, for about 1.5hours or until thick, stirring occasionally. Allow to cool a little and then blend in food processor until fruit is chopped up but not smooth. Pour into clean, warm jars and cool completely before sealing. Leave to mature in a cool, dry, dark place for 6 weeks before using.