Peppadew Chutney – Repost

A fellow foodie blogger Tandy, who writes the lovely Lavender and Lime Blog is currently hosting a “Something Savoury” challenge and is looking for entries using chillies as a featured ingredient.  Albeit that I don’t qualify for the challenge, I thought it would still be be nice to share my Peppadew Chutney recipe.

Peppadew is the brand name of sweet piquant peppers (a breed of capsicum baccaum) originally grown in the Limpopo province of South Africa and Pete and I are lucky enough to have these magnificent peppers growing in our garden back home.  If you are unable to find these, you can replace them with any other sweet piquant pepper or chilli.

Peppadew Chutney

Ingredients

2 410g tins apricot jam
2 big onions diced
½ cup brown vinegar
½ cup brown sugar
8 pepperdews seeded and diced

Method

  1. Place all the ingredients in a pot and simmer over a moderate heat until the onions are translucent and the sauce has reduced slightly.
  2. Pour the sauce into sterilised glass bottles.

Submitted by:  Mandy Frielinghaus, Mauritius

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19 thoughts on “Peppadew Chutney – Repost

  1. Pingback: Tweets that mention Peppadew Chutney – Repost « The Complete Cook Book Blog -- Topsy.com

  2. Sounds delicious, and simple to make. How do you usually use this jam – with meals, on toast? This brought back memories of pickles/chutneys my grandmother used to make that was sweet and hot. Very addictive! We would sweat like crazy but continue eating…

    • We use this for loads of different things – it really suits whatever you use it with. 🙂 We often have it as an accompaniment for cheeses, with stir fries, with steaks, as a dipping sauce for prawns and as an addition to mayonnaise as a dip for crisps and with grilled cheese. Your grandmothers pickles and chutneys sound great!
      🙂 Mandy

  3. Pingback: Ingredient Challenge « Lavender and Lime

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