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Peach and apricot chutney

(5 jars of 350 ml each)

  • 500 g dried peaches
  • 500 g dried apricots
  • 1 litre water
  • 500 g seedless raisins
  • 3 ml red pepper
  • 2 cloves of garlic, finely chopped
  • 500 ml sugar
  • 2 litres white vinegar
  • 20 ml salt

Soak the apricots and peaches in the water for about 5 hours. Most of the water will be absorbed – the fruit expands considerably. Take the fruit out of the water and finely chop it in your food processor. Put the fruit in a large pot and add 250 ml water. Bring to the boil and cook for about 10 minutes until soft. Add the rest of the ingredients and boil over low heat for 2 hours. Stir occasionally to stop it from catching. Pour the warm chutney into sterilised jars.

What you should know

Remember that any preserve should be stored in the fridge as soon as it’s opened.