Makes approximately 5 cups of chutney which can be kept up to 6 months
7 black peppercorns
1 whole nutmeg
1 pawpaw, peeled and coarsely chopped
2 apples, peeled and coarsely chopped
2 tomatoes, peeled and coarsely chopped
500 ml (2 cups) yellow sugar
750 ml (3 cups) white vinegar
10 ml(2 teaspoons)coarse salt
3 fresh red chillies, deseeded and finely chopped
10 ml (2 teaspoons)fresh grated ginger
Combine all the ingredients in a saucepan.
Stir constantly until the sugar is dissolved.
Let the chutney simmer uncovered for approximately 1 ½ hours or until it has thickened.
Remove peppercorns and nutmeg.
Spoon the hot chutney into hot sterilised jars.
Seal the jars while they are still hot.
Photo: Lisinda Blaauw
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