{"id":666,"date":"2024-02-13T15:43:48","date_gmt":"2024-02-13T15:43:48","guid":{"rendered":"https:\/\/baciecibo.com\/?p=666"},"modified":"2024-02-13T15:47:23","modified_gmt":"2024-02-13T15:47:23","slug":"south-african-fruit-chutney","status":"publish","type":"post","link":"https:\/\/baciecibo.com\/fr\/2024\/02\/south-african-fruit-chutney\/","title":{"rendered":"South African Fruit Chutney"},"content":{"rendered":"

Move over, Mrs. Balls<\/em><\/p>\n\n\n\n

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Ingredients:<\/strong><\/p>\n\n\n\n

<\/div>\n\n\n\n
    \n
  • 250g dried apricots<\/li>\n\n\n\n
  • 1 1\/2 cups hot water<\/li>\n\n\n\n
  • 2 medium red onions<\/li>\n\n\n\n
  • 100g sultanas <\/li>\n\n\n\n
  • 250g sugar<\/li>\n\n\n\n
  • 1 cup white wine vinegar (sherry is a nice substitute here, too<\/em>)<\/li>\n\n\n\n
  • 3 red chillies (dried is fine too<\/em>) <\/li>\n\n\n\n
  • a few cracks of fresh black pepper <\/li>\n\n\n\n
  • 2 tsp salt<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n

    Method: <\/strong><\/p>\n\n\n\n

      \n
    1. Soak the dried apricots in the hot water for 1 hour. They should become plump and supple to the touch. <\/li>\n\n\n\n
    2. Bring a pot over low heat. <\/li>\n\n\n\n
    3. In the meantime, finely chop the red chillies and slice the onions into thin rounds. <\/li>\n\n\n\n
    4. Once the pot reaches temperature, add (olive) oil and then add the onions to soften and lightly caramelise over the course of an hour. <\/li>\n\n\n\n
    5. Once the apricots have rehydrated, drain them and place onto a chopping board. Keep the water aside for now – we\u2019ll use it again later on. <\/li>\n\n\n\n
    6. Chop the apricots into rough chunks. <\/li>\n\n\n\n
    7. Place all the ingredients (apricot water, apricots, sultanas, sugar, vinegar, chillies) back into a pot and increase to medium heat until it reaches a boil. Don\u2019t cover. <\/li>\n\n\n\n
    8. Lower the heat to a simmer and let cook for around 1 hour, while stirring intermittently. The mixture should reduce into an almost jam-like consistency, but still retain some liquid. <\/li>\n\n\n\n
    9. Once the hour is up, let the chutney cool for around 15 minutes. During this time, it should thicken considerably. <\/li>\n\n\n\n
    10. Now, transfer the chutney over into sterilised glass jars and store them in a cool, dark place. If it\u2019s summer, the fridge will do fine. These are ready to eat immediately, but if you like your chutneys with a little more depth, leave to ferment for 2 weeks. <\/li>\n<\/ol>\n\n\n\n

      Tip: You can make seasonal chutney from different fruits. In August, we make mirabelle plum chutney. <\/em><\/p>\n\n\n\n

      \n
      \n
      \"\"<\/figure>\n<\/div>\n\n\n\n
      \n
      \"\"<\/figure>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Move over, Mrs. Balls Method: Tip: You can make seasonal chutney from different fruits. In August, we make mirabelle plum chutney.<\/p>","protected":false},"author":1,"featured_media":669,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"recipe","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[71,68,67,69],"class_list":["post-666","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","tag-apricot","tag-chutney","tag-pantry","tag-south-africa"],"featured_image_src":"https:\/\/baciecibo.com\/wp-content\/uploads\/2024\/02\/ec64fd20-69c8-4420-9a64-7289af9e01e8_3456x5184.webp","author_info":{"display_name":"admin","author_link":"https:\/\/baciecibo.com\/fr\/author\/admin_baci\/"},"_links":{"self":[{"href":"https:\/\/baciecibo.com\/fr\/wp-json\/wp\/v2\/posts\/666","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baciecibo.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baciecibo.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baciecibo.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/baciecibo.com\/fr\/wp-json\/wp\/v2\/comments?post=666"}],"version-history":[{"count":3,"href":"https:\/\/baciecibo.com\/fr\/wp-json\/wp\/v2\/posts\/666\/revisions"}],"predecessor-version":[{"id":676,"href":"https:\/\/baciecibo.com\/fr\/wp-json\/wp\/v2\/posts\/666\/revisions\/676"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/baciecibo.com\/fr\/wp-json\/wp\/v2\/media\/669"}],"wp:attachment":[{"href":"https:\/\/baciecibo.com\/fr\/wp-json\/wp\/v2\/media?parent=666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baciecibo.com\/fr\/wp-json\/wp\/v2\/categories?post=666"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baciecibo.com\/fr\/wp-json\/wp\/v2\/tags?post=666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}