Do not find fault with what you do not understand.

Kei-appel Tomato Chutney

Apple Tomato Chutney Recipe 

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.

Apple Tomato Chutney Recipe



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. Use Kei Apple Tomato Chutney in place 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)
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.
Kei-Appel Tomato Chutney
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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Being African in America I have grown up learning about different ethnic cultures. My father and mother are historians of African culture and history and their influence expanded my activities to several best-selling cookbooks, magazine columns, self-branded products, and a popular African culture and food blog.

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