Fruit Chutney is a favourite condiment in South Africa. It is even used an ingredient in many dishes. People have used it as a dip for savoury canapés and it works well. As a child I got to know it as a homemade condiment simply called "chutney" with the main ingredient being apricot jam making it a rather pulpy and smooth runny chutney. The flavour depended on how hot people liked it as well as what they added to it. My father preferred a very hot chilli version with freshly chopped chillies added to the rest of the ingredients.
The chutney never lasted because it was always shared amongst family and friends as soon as people got wind of someone making it. A highly commercial version slightly milder than the ones we got to know became quite popular and remains popular in all the communities. Because of this, a driving impetus forced me to develop a FRUIT CHUTNEY that everyone can identify with with classical flavours and a unique quality.
I wanted to create a chutney with a very rich and chunky fruit base that can be appreciated and enjoyed for its substance and flavour. Even though apricot jam would make a good base I chose to use chopped chunks of dried apricot together with raisins, sultanas and currants. To this is added red onions, brown sugar, balsamic vinegar, herbs such as rosemary and bay leaves and roasted chillies. The flavours are created by carefully balancing all the ingredients to produce a highly distinguished condiment. It is much thicker in texture and darker in colour and makes any meal very tasty!
When she eventually demonstrated the method for making the VEGETABLE PICKLES, her instructions were quite meticulous. I've made these pickles for over twenty years now and never once have I been disappointed. It is served as an accompaniment to many dishes especially curries. In my experience I've come to enjoy it mostly with roast meats such as Salt Beef, Lamb and Chicken. It also goes really well on a cheese sandwich!
