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This chutney is VERY VERY HOT, not for the faint hearted.

  • 2,5 kg mixed chillies, chopped with the pips
  • 5 cups of white vinegar
  • 3 cups of white sugar
  • 1 tablespoon of salt
  • 3 cups of apricot jam
  • 1 onion chopped
  • 3 tomatoes, chopped
  • 2 tablespoon of smoked paprika

Mix all the ingredients together and bring to a boil.
Boil for 2½ hours until everything is soft and starts to thicken.
Bottle hot in clean bottles with lids.

Photo and recipe: Dawie Rontgen

One Review

  1. Felicity Vonmoos

    I have used up 20kg of chillis making this recipe. It is spectacular, just the best. I have had sore hands, even though I wore gloves, but it is all worth it in the end. This recipe is a keeper.


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