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Peppadew Chutney
Irene Muller
Sweet and piquanté: Make this unique peppadew chutney recipe part of your culinary adventure in the kitchen.
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Prep Time
30
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Course
Sauce
Cuisine
South African
Ingredients
8
cups
peppadews
fresh, whole, washed
200
ml
sugar
200
ml
grape white vinegar
2
tsp
coarse salt
5-10
cloves
garlic
1
large onion
roughly chopped
Instructions
Wash and deseed the peppadews (deseeding is optional).
Sterilize two bottles as this recipe makes two 250ml bottles.
Add all the ingredients to a food processor and process finely.
Pour it all into a saucepan and bring to boil on medium heat while stirring.
Reduce the heat and boil until the sauce is reduced by about a third. It must not be too runny or too dry. Taste if it needs more seasoning.
Add to the sterilized bottles, close with the lid tightly while warm.
Place in the refrigerator when cooled.
The chutney will improve with time, about two weeks.