Kei Apple Tomato Chutney
Easy South African Apple Tomato Chutney Recipe
South Africa is famous for kei-apples or Kei-appel and Kei Apple Tomato Chutney is a sort of combination pickle and preserve that goes well with grilled meats.
Dovyalis caffra or Kei apple is a spiny evergreen
fruit tree whose common names are Kei appel in the Afrikaans language, umqokolo
in Zulu, amaqokolo in Ndebele the Wild apricot, or Dingaan’s apricot to name a
few. It is native to the Kei River area of Namibia and abundant in the wild
around the Eastern Cape and KwaZulu-Natal.
Kei apple is a fruit-bearing tree native to southern Africa, particularly the Kei River region. It is named after the Kei River in the Eastern Cape province of South Africa. The Kei apple tree is known for its thorny branches and glossy, dark green leaves, which provide an attractive backdrop for its delicious fruit.
The Kei apple fruit is small to medium-sized and has a round or oval shape. It has a thick, leathery skin that is typically green when unripe and turns to a bright orange or yellow color when fully ripe. The flesh of the Kei apple is juicy and tangy, with a unique flavor that combines elements of citrus and tropical fruits. It is often described as having a sweet and sour taste, which adds to its refreshing appeal.
Use Kei Apple Tomato Chutney instead of relish,
mustard, ketchup and salsa.
Kei-Appel Tomato Chutney
Ingredients
3
large red tomatoes, chopped
¼
cup apple juice
½
cup chopped dates
½
medium finely chopped onion
2
medium finely chopped kei-appel (or any sour apple)
2
tablespoons white sugar
¼
teaspoon ground clove
1
teaspoon ground ginger
1
teaspoon red pepper flakes
Salt
and pepper to taste
Directions
Add
all ingredients into a large pot and stew on low heat until apples are soft,
and until stew is thick.
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| Kei-Appel Tomato Chutney |
