Malawian fruit chutney is an ingredient used to make the fish dish chambo. One would not typically associate a fruit chutney with African cuisine but come to find out it is not so uncommon after all. When you consider that most African countries were colonized by some European nation, it is not so surprising. Chutney’s are very popular in India for example and the British were the colonizers of India and oh yes, Malawi. So perhaps that is where the introduction lies. At any rate this chutney is what makes the Chambo delicious along with the curry spice blend. You can use it on any number of things like ice cream, toast, eggs etc. etc. This will make a quart of chutney and it keeps for a very long time in an airtight container in the refrigerator. Enjoy!
- 4 large fresh peaches
- 1 cup dried apricots
- 1 cup raisins
- 2 large red onions
- 2½ cups sugar
- 2 teaspoons chili powder
- 2 teaspoons ground coriander
- 2 teaspoons salt
- Soak the dried apricots in boiling water just enough to cover them.
- Allow them to soak for about an hour until they are plump and re-hydrated.
- Drain them but reserve the water and chop them into small pieces
- Peel the peaches and chop them into small chunks
- dice the onion
- Place all the ingredients including the reserved water into a saucepan and heat for about 20 minutes until bubbly.
- Reduce the heat to a simmer for about 1 hour do not cover and stir occasionally
- When it is ready, allow to cool for about 15 minutes before putting it into an air-tight quart container. Mason Jars, hot and sterilized work well for this.
- The chutney is best in about two weeks time.
