South African-Style Apricot and Onion Chutney

Name: South African-Style Apricot and Onion Chutney
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 48 servings
Cuisine: South Africa
Ingredients: 6 cups peeled, diced fresh apricots or peaches (about 3 pounds); 2 cups chopped onion; 1 cup raisins; 2 cups cider vinegar (5% acidity); 1 1/2 cups packed brown sugar; 1 tablespoon grated fresh ginger; 2 cloves garlic, minced; 1 teaspoon mustard seeds; 1 teaspoon ground coriander; 1/2 teaspoon crushed red pepper flakes; 1 teaspoon canning salt

South African-Style Apricot and Onion Chutney photo 1

48 servings30 min prep45 min cookMedium South Africa

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The Story Behind It

The Tale of South African-Style Apricot and Onion Chutney

South African chutney traditions draw heavily on Cape Malay and Indian-influenced cooking, brought by indentured laborers and enslaved people from South and Southeast Asia during the colonial era. Apricot chutney became a distinctly South African specialty, often served with curries and braai (barbecue).

Ingredients

Scale:· 48 servings

6 cups peeled, diced fresh apricots or peaches (about 3 pounds)
2 cups chopped onion
1 cup raisins
2 cups cider vinegar (5% acidity)
1 1/2 cups packed brown sugar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon mustard seeds
1 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
1 teaspoon canning salt

Instructions

1Wash six half-pint jars in hot soapy water or the dishwasher, keep them hot, boiling 10 minutes first if processing under 10 minutes, and simmer new lids per the manufacturer's instructions.
2Peel and dice the apricots or peaches and chop the onion.
3Combine the fruit, onion, raisins, vinegar, brown sugar, ginger, garlic, mustard seeds, coriander, red pepper flakes, and salt in a large heavy-bottomed pot and bring to a boil over medium-high heat, stirring often.
4Reduce the heat and simmer uncovered for 35 to 45 minutes, stirring frequently to prevent scorching, until the chutney has thickened and a spoon dragged across the bottom leaves a brief trail.
5Ladle the hot chutney into the hot half-pint jars, leaving 1/4 inch of headspace.
6Remove air bubbles with a nonmetallic spatula, top off with chutney to keep 1/4 inch headspace, wipe the rims clean, center the lids, and apply bands fingertip-tight.
7Process half-pints for 10 minutes in a boiling-water canner with jars covered by 1 to 2 inches of water, timed from a full rolling boil, adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8Let the jars sit in the turned-off canner for 5 minutes, then move to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9Check the seals by pressing the center of each lid, remove the bands, and label with contents and date.
10Store in a cool, dark place for up to 1 year; flavor is noticeably better after resting 2 to 3 weeks; refrigerate after opening.
11Do not reduce the vinegar quantity, as it is what safely acidifies this fruit chutney for boiling-water canning.

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