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.