Spekboom Chutney

 

Kerry Kilpin’s Spekboom Chutney

375ml spekboom leaves – picked off the stems and washed

1 onion chopped

110ml white spirit vinegar

140g sugar

5ml fennel seeds

5ml brown mustard seeds

5ml salt

Sweat the onions and spices until soft taking care not to turn brown. Add the spekboom and cook for a further 3 minutes. Add the vinegar, sugar and salt. Cook for a further 15 – 20 minutes on a low heat or until a nice thick chutney type consistency. Taste and season further if required.

You will notice that the spekboom releases quite a lot of gooey liquid when cooking, this is quite normal. Pour into a sterilised jar and refrigerate.

Spekboom Chutney

1 1/2 cups Spekboom leaves

1 Onion, chopped

1 Granny smith apple, chopped

1/2 cup White vinegar

1/2 cup Sugar

1 tsp Fennel seeds

1 tsp Brown mustard seeds

1 tsp Paprika

1/2 tsp Chili flakes

1/2 tsp Salt

Sweat the onions and spices until soft taking care not to turn brown.

Add the spekboom and apple and cook for a further 3 minutes.

Add the vinegar, sugar and salt.

Cook for a further 15 – 20 minutes on a low heat or until a nice thick chutney type consistency.

Taste and season further if required

You will notice that the spekboom releases quite a lot of gooey liquid when cooking, this is quite normal.

Pour into a sterilised jar and refrigerate.