Peppadews are tiny bursts of flavour wrapped in a vibrant red shell. Their tangy sweetness makes them an excellent base for this Peppadew Chutney, a condiment that pairs beautifully with cheeses, meats, or even as a spread for sandwiches.
This recipe is versatile and can be adjusted to suit your taste buds. Whether you enjoy your chutney mild or with a spicy kick, the choice is yours. Plus, there’s an option to substitute sugar with artificial sweeteners for a more health-conscious version.
The flavour improves over time, making this an ideal make-ahead condiment to have on hand. A jar of Peppadew Chutney also makes for a delightful, homemade gift to share with friends and family.
Adding variations to your Peppadew Chutney recipe is a wonderful way to experiment with flavurs and create unique versions! Here are some ideas to inspire you:
Feel free to mix and match these variations to suit your preferences. It’s all about making the chutney your own masterpiece!
Sweet and Fruity
- Dried Fruit: Add chopped apricots, raisins, or cranberries for a natural sweetness and chewy texture.
- Fresh Fruit: Incorporate diced mango, pineapple, or peaches to complement the tangy peppadews.
Spicy and Smoky
- Chili Kick: Mix in some finely chopped chilli peppers or a sprinkle of cayenne for extra heat.
- Smoked Paprika: Add a teaspoon for a smoky depth of flavor.
Herbaceous Twist
- Fresh Herbs: Stir in freshly chopped cilantro, parsley, or mint after the chutney cools.
- Dried Spices: Experiment with ground coriander, cumin, or a hint of cinnamon for warm, earthy notes.
Tangy and Tart
- Citrus Zest: Add orange or lemon zest to brighten the chutney.
- Tamarind Paste: Mix in a spoonful for a tangy, slightly sour flavor.
Nutty and Savory
- Crushed Nuts: Incorporate finely crushed cashews or almonds for a rich, nutty undertone.
- Ginger-Garlic: Amp up the garlic and add grated ginger for a bold, aromatic flavor.
Gourmet and Unique
- Balsamic Vinegar: Replace some of the grape vinegar with balsamic for a complex, sweet-tart profile.
- Caramelized Onion: Cook the onions separately until caramelized and stir them in for added sweetness.
Ingredients
- 8 cups fresh, whole peppadews washed
- 200ml sugar
- 200ml whate grape vinegar
- 2 tsps coarse salt
- 5-10 cloves of garlic roughly chopped
Instructions (Shortened)
- Wash and deseed peppadews (optional). Sterilize 2 × 250 ml bottles. Blend all ingredients until fine, then transfer to a saucepan. Bring to a boil, reduce heat, and simmer until reduced by about one-third. Adjust seasoning, then pour into warm sterilized bottles and seal. Cool, refrigerate, and let rest for 2 weeks before using.
Sweet and Tangy Peppadew Chutney
Equipment
- 2 250ml Sterilized bottles
Ingredients
- 8 cups fresh, whole peppadews washed
- 200ml sugar
- 200ml whate grape vinegar
- 2 tsps coarse salt
- 5-10 cloves of garlic roughly chopped
Instructions
- Wash and deseed the peppadews (deseeding is optional).
- Sterilize 2 bottles to prepare for storing. This recipe yields approximately two 250ml bottles.
- Add all the ingredients to a food processor and process finely.
- Pour the mixture into a saucepan and bring to a boil on medium heat while stirring.
- Reduce the heat and allow the sauce to simmer until reduced by about a third. The texture should not be too runny or too dry. Taste and adjust seasoning if needed.
- Pour the chutney into the sterilized bottles while still warm. Seal tightly with the lids.
- Allow to cool before refrigerating. For the best flavour, let the chutney rest for about two weeks to develop its taste fully.