Wood Fired Grill Chutney


This Chutney will constitute the base for many of our Sweet & Tangy Sauce range including our BBQ & Lamb Grill Sauce. I’m a firm believer that we should all learn how to cook the right way from the beginning. 


  • 500 g dried peaches
  • 250 g dried apricots
  • 3 litres brown wine vinegar
  • 2½ kg sugar
  • 500 g onions
  • 120 g salt 
  • 7.5 g cayenne pepper
  • Chilli to taste


Soak the dried fruit in 2 litres of vinegar overnight and then cook until they are soft.

Remove the fruit and mince it or food process it.

Place left over soaking and the further 1 litre of vinegar and fruit in a pot.

Add sugar, grated onions, chilli and spices.

Add more vinegar if it is too thick.

Cook for 1 – 2 hours, stirring occasionally to prevent it ‘catching’ on the bottom.

Pour into sterilised jars and seal.