As I am on holiday this week I have decided to keep myself busy by catching up on my preserve making.
Today I made some South African Chutney (tastes very close to a well known brand that we all love and cherish by the way!) I think the rest of the world would call it "Relish" or Relish would be the closest thing to Chutney.
What I did have a problem with this year was finding dried peaches, but what am I if not the Dehydrator Queen LOL:) So I waited until peaches came on special and grabbed some, dried them and then rehydrated them again - easy!
Why bother drying them if I am going to put them back into liquid you ask?
It has to do with the final consistency, a dried fruit is a little different to fresh in that it gives the chutney those fruit chunks, which with the fresh fruit would not have been there, then it would have been more jammy.
What I did have a problem with this year was finding dried peaches, but what am I if not the Dehydrator Queen LOL:) So I waited until peaches came on special and grabbed some, dried them and then rehydrated them again - easy!
Why bother drying them if I am going to put them back into liquid you ask?
It has to do with the final consistency, a dried fruit is a little different to fresh in that it gives the chutney those fruit chunks, which with the fresh fruit would not have been there, then it would have been more jammy.
I am not going to share the recipe with you all again today as I did share it as a photo-tutorial last year on Marigolds' Loft.
If you want to try this recipe out you can find it HERE
I would love to know if you tried it, and what you think of it.
Do you use a kind of chutney with your cuisine?
I would love to know if you tried it, and what you think of it.
Do you use a kind of chutney with your cuisine?
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