Fruit Chutney

MAKES: 6 CUPS  •  COOK TIME: 30-50 MINS

INGREDIENTS
- 1 tbsp canola oil
- 4 cups chopped onion
- 1 tbsp minced garlic
- 8 cups prepared fresh fruit, peeled if desired
- 1 cup dried fruit, chopped if larger than raisins
- 1 cup granulated sugar (or brown sugar) - 1 cup vinegar
- 1 cup water
- 2 small fresh chili peppers, seeded and slivered lengthwise (or 1 teaspoon crushed red pepper)
- 1 tsp salt

• Heat oil in a large pot oven over medium heat. Add onion and cook, stirring occasionally, until light brown for 6 to 10 minutes. Add garlic and cook. Stir until fragrant for about 30 seconds.
• Add fresh fruit, dried fruit, sugar, vinegar, water, chilies and salt. Bring to a boil over high heat, stirring often. Reduce heat to maintain a lively simmer and cook until thickened for 30 to 40 minutes. To test doneness, put a spoonful of chutney on a plate and draw a spoon through the center. If no liquid seeps into the middle, it’s done. Return to a simmer to thicken more if necessary.
• Pour out into jars.

Mango Atchar

MAKES: 1 LITRE  •  PREP TIME: 20 MINS  •  COOK TIME: 10 MINS

- 1,5 kg mangoes, chopped
- 4 tsp garlic
- salt
- 3 tbsp chili powder
- 2 tbsp cumin powder
- 1 tbsp ground coriander
- 3 tbsp masala (or curry powder)
- 1 ½ cups honey
- ½ cup cornflour (or potato flour)
- 2 tbsp mustard seeds
- a handful  of curry leafs
- 1 ½ cups olive oil

• Simmer everything on a medium heat except the mango and oil, until thick.
• Pour mixture over the mangos.
• Add the oil and mix well.
• Pour mixture into jars.
• Cool and refrigerate at least 12 hours.

Tomato Smoor

MAKES: 6  •  PREP TIME: 15 MINS  •  COOK TIME: 60 MINS

- 10 tomatoes, quarters with seeds removed
- ½ cup red wine
- 5 tbsp tomato paste
- fresh basil, roughly chopped
- 1 ½ tsp sugar
- 2 cloves garlic, chopped
- 2 onions, chopped

• Heat up a frying pan with a little oil.
• Add the onions and saute until soft and golden.
• Add the garlic and cook for another minute.
• Add the tomatoes, tomato paste, basil, sugar and some salt.
• Cook on a low heat for 1 hour,
• Just before its ready add some salt & pepper to taste.
• Allow to cool before serving.

Apricot Konfyt

MAKES: 6 JARS  •  PREP TIME: 10 MINS  •  COOK TIME: 20 MINS

- 1kg fresh apricots
- 1kg sugar
- 30ml lemon juice
- blob of butter

• Cut the apricots and sprinkle sugar and lemon juice the fruit and leave over night.
• In the morning, pour into a pot and wait for the sugar to dissolve on a medium heat.
• Once the sugar has dissolved and the mixture starts boiling, mix well.
• After 15 to 20 minutes, the syrup will wrinkle on a plate.
• Add butter to dissolve the scum on top just before bottling.
• Fill jars with jam and turn upside down.

With acknowledgement to SPAR Savour Magazine