Alpine-inspired Spiced Fruit Chutney

Ingredients

This Alpine-inspired Spiced Fruit Chutney takes inspiration from the South African blatjang but incorporates flavors and ingredients commonly found in Alpine cuisine. The addition of alpine herbs like thyme and rosemary gives it a distinct alpine twist, while still maintaining the sweet and tangy fruit base of the original blatjang. We alse have the original recipe for Blatjang, so you can check it out.

• 4 ripe peaches, peeled, pitted, and diced (500g / 1.1 lb) 4 ripe peaches, peeled, pitted, and diced (500g / 1.1 lb)
• 4 apricots, peeled, pitted, and diced (250g / 0.55 lb) 4 apricots, peeled, pitted, and diced (250g / 0.55 lb)
• 2 apples, peeled, cored, and diced (300g / 0.66 lb) 2 apples, peeled, cored, and diced (300g / 0.66 lb)
• 1 cup raisins (150g / 5.3 oz) 1 cup raisins (150g / 5.3 oz)
• 1 cup brown sugar (200g / 7 oz) 1 cup brown sugar (200g / 7 oz)
• 1 cup apple cider vinegar (240ml / 8 fl oz) 1 cup apple cider vinegar (240ml / 8 fl oz)
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories: 120 kcal / 502 KJ
• Fat: 0g (0g saturated)
• Carbohydrates: 31g (25g sugars)
• Protein: 1g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large saucepan, combine the diced peaches, apricots, apples, raisins, brown sugar, apple cider vinegar, cinnamon stick, cloves, nutmeg, dried thyme, dried rosemary, and salt.
2. 2.
   Place the saucepan over medium heat and bring the mixture to a simmer.
3. 3.
   Reduce the heat to low and let the chutney simmer gently for about 1 hour, stirring occasionally, until the fruits are tender and the mixture has thickened.
4. 4.
   Remove the cinnamon stick and cloves from the chutney.
5. 5.
   Allow the chutney to cool completely before transferring it to sterilized jars.
6. 6.
   Store the chutney in the refrigerator for at least 24 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Peaches and apricots — Choose ripe and fragrant fruits for the best flavor. If fresh fruits are not available, you can use canned peaches and apricots in natural juice as a substitute.
• Cinnamon stick and cloves — Tie them in a cheesecloth or use a tea infuser for easy removal after cooking.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a dash of cayenne pepper.
• Adjust the sweetness by adding more or less brown sugar according to your taste preference.
• Serve the chutney at room temperature to allow the flavors to shine.
• This chutney can be stored in sterilized jars for up to 3 months in the refrigerator.
• Experiment with different combinations of fruits like pears or plums to create your own unique Alpine-inspired chutney.

Serving advice

Serve the Alpine-inspired Spiced Fruit Chutney alongside traditional Alpine dishes such as sausages, rosti, cheese fondue, or hearty stews. It also makes a delicious accompaniment to charcuterie boards or spread on crusty bread for a flavorful snack.

Presentation advice

Transfer the chutney into small, decorative jars and label them with Alpine-inspired designs. Tie a rustic twine or ribbon around the jar lids for a charming touch. Serve the chutney in small bowls or ramekins alongside the main dish for an inviting presentation.