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Frucht-Chutney (Fruit Chutney)
Frucht-Chutney (Fruit Chutney) is a traditional Namibian recipe for a classic preserve of dried fruit and garlic in a spiced vinegar base that is traditionally served with roast or barbecued meat. The full recipe is presented here and I hope you enjoy this classic Namibian version of: Fruit Chutney (Frucht-Chutney).
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Additional Time:
(+macerating and maturing)
Makes:
4 jars
Rating: 
Tags : Spice RecipesNamibia Recipes
This classic chutney from Namibia is traditionally served to accompany roast or barbecued meats. Chutneys came to Namibia from South Africa (where they are a blend of Afrikaans, British and Cape Malay traditions) and were quickly accepted by that country's German immigrants.
Ingredients:
200g dried peaches, chopped
200g apricots, chopped
200g dates, chopped
200g dried apple rings, chopped
200g raisins
1l water
1 garlic clove, crushed
500ml cider vinegar
400g brown sugar
2 generous pinches of hot chilli powder
2 pinches of ground turmeric
2 pinches of ground nutmeg
2 pinches of ground ginger
Method:
Combine the chopped dried fruit and water in a large bowl. Cover loosely and set aside to allow the fruit to soak over night.
The following day, transfer the fruit to a non-reactive pan, add the remaining ingredients and cook gently over low heat until the sugar has dissolved. Bring to a gentle simmer and cook, uncovered, for 90 minutes or until the mixture is cooked and thick. Stir frequently during this time.
One cooked, stir the ingredients well then spoon into warmed, sterilized, jars. Seal with vinegar proof lids and set aside in a cool, dry, place to mature for at least 6 weeks before use.
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