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South African Apricot Chutney



600 g

South African Apricot Chutney

  • 360 g dried apricots
  • 400 g Boiling water
  • 50 g raisins
  • 2cm fresh ginger
  • 1 garlic clove
  • 1 small red chilli (optional)
  • 180 g vinegar
  • 2 tsp salt
  • 2 cardamom pods
  • 250 g sugar
  • 6
  • 7
  • 8
  • 9

Recipe's preparation

  1. Soak apricots in boiling water until soft.
  2. Place raisins, ginger, garlic and chilli in TM bowl. Chop 5 sec/speed 7. Set aside.
  3. Reserving liquid, drain softened apricots and place in TM bowl, Chop 10 sec/speed 7.
  4. Add 230g of reserved apricot water, and raisin, ginger, garlic, and chilli mixture. Cook 3 min/100°C /reverse/speed 1.
  5. Add vinegar, salt, cardamom pods, and sugar. Cook for 12 min/90°C/ reverse/speed 1 until thick and golden brown.
  6. Bottle in sterilised jar.

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• If bubbling vigorously in step 5, reduce the temperature to 80°C and increase the cooking time by a minute or two.
• Add 50g slivered almonds at step 4.

South Africa has become famous for a particular brand of apricot chutney. South African ex-pats worldwide beg, borrow, and beg again to get hold of it. This recipe comes a close second and is so easy to make in the Thermomix.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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