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Peppadew Chutney
Irene Muller

Peppadew Chutney

5 from 3 votes
If you are so lucky to harvest your own peppadews you must try making this, it is delicious.  If you need to watch your intake of sugar you can use artificial sweeteners instead.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4
Course: Sauce
Cuisine: African
Ingredients Method

Ingredients
  

  • 8 cups fresh, whole, washed peppadews
  • 200 ml sugar
  • 200 ml grape white vinegar
  • 2 tsp coarse salt
  • 5-10 cloves garlic
  • 1 large onion roughly chopped

Method
 

  1. Wash and deseed the peppadews. (deseeding is optional)
  2. Sterilize 2 bottles. It makes 2 250ml bottles.
  3. Add all the ingredients to a food processor and process finely.
  4. Pour it all into a saucepan and bring to boil on medium heat while stirring.
  5. 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.
  6. Add to the sterilized bottles, close with the lid tightly while warm.
  7. Place in the refrigerator when cooled.  
  8. The chutney will improve with time, about 2 weeks.