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

Peppadew Chutney

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