Kei-appel 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. Use Kei Apple Tomato Chutney in place of relish, mustard, ketchup and salsa.
Kei-Appel Tomato Chutney
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)
¼ teaspoon ground clove
1 teaspoon ground ginger
1 teaspoon red pepper flakes
Salt and pepper to taste
Add all ingredients into a large pot and stew on low heat until apples are soft, and until stew is thick.