Peppadew Piquante Peppers and Chilli Sauce

Peppadew Chutney

Peppadew-Piquante-Peppers-and-Chilli-Sauce

This Peppadew Chutney is delicious on burgers or served with your favourite dishes!

  • 1 hr
  • Makes 4 x 250ml bottles
  • Intermediate

INGREDIENTS

  • 3 x 400g bottles mild Peppadew®
  • Piquanté Peppers, roughly chopped (keep the vinegar)
  • 4 red onions, chopped
  • 4 white onions, chopped
  • 1½ cups (375ml) sugar
  • ½ cup (125ml) water
  • 1 red chilli, finely chopped (optional)
  • salt and ground black pepper

METHOD

  1. Mix the Peppadew® Piquanté Peppers and their vinegar, onions, sugar, water and chilli together in a large saucepan. Heat over medium-high heat and cook for 1 hour until the sauce has thickened. Season. Test the consistency.
  2. Skim any foam that comes to the surface regularly.
  3. Carefully pour the hot sauce into 4 x 250ml sterilised jars (fill to the top), seal tightly and allow to cool. Store in a cool, dark place or in the fridge.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Tip

✻ Serve with a selection of cheeses and biscuits. ✻ Use as a dip for spring rolls, chicken pies or samoosas. ✻ Delicious with grilled or braaied seafood.

Magazine issue date: July, 2012


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

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