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Spekboom Chutney

Yield: 2 big bottles

250 g Spekboom, finely chopped

2 red Onions, finely chopped

15 ml B-well Chilli oil

15 ml Garlic oil

1 red sweet pepper, finely chopped

2 cm Ginger, grated

1 Granny Smith, shopped

15 ml Curry Powder

500 ml Sugar

250 ml White Vingegar

375 ml Water

  1. Soak Spekboom in water with 5 ml Oryx dessert salt.

  2. Heat B-well oils and fry onion until soft.

  3. Add rest of Vegetables and curry powder. Fry until you can smell the curry.

  4. Add rest of ingredients and boil for about 15 minutes or until thick.

  5. Keep in sterilized bottles

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