Go Back
Email Link
Print
Recipe Image
Smaller
Normal
Larger
Peppadew Chutney
Irene Muller
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.
5
from
3
votes
Print Recipe
Pin Recipe
Prep Time
30
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Course
Sauce
Cuisine
African
Servings
4
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
Instructions
Wash and deseed the peppadews. (deseeding is optional)
Sterilize 2 bottles. It makes 2 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 2 weeks.
Keyword
Chutney, Peppadews