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Making your own chutneys, jams, and pickles from your favourite fruits is easy – we show you how.
home March 2015 • By Johané Neilson • Photographs Francois Oberholster
This sauce can be chunky or smooth and it’s scrumptious with a hot dog!
Makes: 2 bottles • Preparation time: 30 minutes, plus resting time • Cooking time: 30 minutes
• 6 red peppers, seeded and chopped
• 2 onions, peeled and chopped
• 4 chillies, seeded and chopped
• 5ml salt
• 1 knob fresh ginger, peeled and grated
• 450ml red wine vinegar
• 10ml mild curry powder
• 125ml light brown sugar
1 Mix the red peppers, onions and chillies with the salt and place in a colander over the sink for about two hours. Press out all the extra liquid.
2 Place this mixture together with the remaining ingredients in a saucepan over medium heat, stirring until the sugar has dissolved. Cook slowly for about 30 minutes until slightly thickened. Bottle while hot in sterilised jars or bottles and seal immediately. If you prefer a smoother sauce, pulse with a stick blender until smooth.
