This recipe is adapted from the book “The complete South African Book of Food and Cookery” written by Sannie Smit and Margaret Fulton.
3kg green tomatoes, chopped but no need to peel
1kg apples, chopped, cored but no need to peel
1kg onions, chopped
500g dried fruit (see NOTES)
1,5lt vinegar (see NOTES)
90ml fresh ginger, chopped
15ml / 1 tbsp ground ginger (optional)
1 tbsp salt
1 tsp pepper
2 tbsp ground allspice
3 cinnamon sticks
1 chilli, deseeded and chopped (optional) (see NOTES)
Dried fruit: I used a mix of raisins, sultanas and chopped dates, but you could use only raisins if you like or add other dried fruit too.
Vinegar: I used a combination of raspberry vinegar, rice wine vinegar and red wine vinegar, but any vinegar will do just fine.
Chilies: I often leave out the chilies, but this is entirely up to your personal preference. You could also leave it whole and remove it at the end or tie it in a piece of muslin cloth which you remove before bottling.
1. Place all ingredients into a heavy based pan. Bring to a boil and then reduce heat and simmer, stirring often, for about an hour or until the mixture is thick and brown.
2. Remove chilies if desired and spoon the mixture into hot sterilized jars and seal. Leave for at least 6 weeks before eating to allow the flavors to fully develop.