Authentic South African Kei Apple Tomato Chutney

Discover more African food culture & recipes on our homepage.

📋 Recipe Quick Facts

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 2 cups

Difficulty: Easy

Cuisine: South African

What Are Kei Apples?

Dovyalis caffra, commonly known as Kei apple, is a spiny evergreen fruit tree native to southern Africa. It gets its name from the Kei River area of South Africa where it grows abundantly.

In different languages and regions, Kei apples are known as:

• Afrikaans: Kei-appel
• Zulu: umqokolo
• Ndebele: amaqokolo
• English: Wild apricot or Dingaan's apricot

Kei Apple Flavor Profile

Kei apples have a unique sweet and tangy flavor that combines citrus notes with tropical fruit undertones. The flesh is juicy with a refreshing sweet-sour taste that makes it perfect for chutneys, jams, and preserves.

Cultural Significance of Kei Apples

Beyond its culinary uses, the Kei apple tree holds cultural and medicinal significance in African communities. Traditionally, the fruit has been used to treat digestive issues and respiratory conditions. The tree's hardy nature makes it popular for ornamental purposes and as natural fencing.

Why This Chutney Works

This Kei Apple Tomato Chutney is the perfect balance of sweet, tangy, and spicy. It combines traditional South African ingredients with universal appeal. Use it as a sophisticated alternative to ketchup, relish, or salsa.

👨‍🍳 Chef's Tip

Can't find Kei apples? Substitute with Granny Smith apples plus 1 tablespoon of lemon juice to replicate the tartness. The flavor will be slightly different but still delicious!

Kei Apple Tomato Chutney Recipe

Ingredients

• 3 large red tomatoes, chopped
• ¼ cup apple juice
• ½ cup chopped dates
• ½ medium finely chopped onion
• 2 medium finely chopped kei-apples (or substitute with Granny Smith apples)
• 2 tablespoons white sugar
• ¼ teaspoon ground clove
• 1 teaspoon ground ginger
• 1 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

1. Prepare ingredients: Chop tomatoes, dates, onion, and Kei apples into uniform pieces for even cooking.
2. Combine in pot: Add all ingredients to a large, heavy-bottomed pot.
3. Slow cook: Stew on low heat for 30-45 minutes, stirring occasionally to prevent sticking.
4. Check consistency: Cook until apples are soft and the mixture has thickened to a chutney consistency.
5. Adjust seasoning: Taste and adjust salt, pepper, or sugar as needed.
6. Cool and store: Allow to cool completely before transferring to clean jars.

Serving Suggestions

This versatile chutney pairs wonderfully with:

• Grilled meats: Especially lamb, chicken, or pork
• Cheese boards: Excellent with brie, cheddar, or goat cheese
• Sandwiches and burgers: As a gourmet spread
• Curries and stews: As a tangy condiment alongside African stews
• Roasted vegetables: Adds brightness to simple veggie dishes

Storage & Preservation

• Refrigerator: Store in airtight containers for up to 2 weeks
• Freezer: Freeze in portions for up to 6 months
• Canning: Process in sterilized jars for long-term storage

Frequently Asked Questions

What's the best apple substitute for Kei apples?

Granny Smith apples with a squeeze of lemon juice work best. The tartness closely matches Kei apples' unique flavor profile.

How long does this chutney last?

Properly stored in the refrigerator, it lasts 2 weeks. For longer storage, freeze for up to 6 months or can using proper preservation techniques.

Can I make this chutney less spicy?

Absolutely! Reduce or omit the red pepper flakes. The chutney will still have plenty of flavor from the spices and fruits.

What's the difference between chutney and relish?

Chutney is typically fruit-based with a sweet-sour profile, while relish is usually vegetable-based with a sharper, tangier flavor. Chutneys often include spices and slow cooking.

Is this chutney suitable for canning?

Yes! This acidic chutney is perfect for water bath canning. Process filled jars for 15 minutes in a boiling water bath.

More African Recipes You'll Love

If you enjoyed this Kei apple chutney, try these other authentic African recipes:

• North African Pickled Lemons
• Senegalese Chicken Vermicelli
• Sudanese Honey Dessert

Pro Tip

For the best flavor: Make this chutney a day ahead. The flavors meld and deepen overnight, creating an even more complex and delicious condiment.

Explore More African Culture

African Folktales • African Proverbs • African History • African Cuisine

Featured on Food of My Affection

Astronaut Cornbread Dressing Recipe

In honor of the missing goodwill moon rock stolen from Chad in Africa

Mystery Of The Missing Chad Moon Rock

The stolen Chad goodwill moon rock was a gift from the USA's Apollo 17 mission. Explore and Understand Africa Through Her Food and Culture.

The Chad National Museum is a national museum of Chad located in Chad's capital city of N'Djamena. The museum was established in 1962 and opened in 1984 however; many of its artifacts have gone missing due to the unsteadiness in the country. Chad has experienced decades of conflict and instability.

The 1972 Apollo 17 lunar Moon rock aka the "goodwill moon rock" fragment is from a lava Moonstone. This was a goodwill gift from the United States of America Apollo 17 mission to Chad and nations worldwide. The goodwill rocks were distributed during President Nixon's term of office between 1973 and 1974.

The whereabouts of Chad's goodwill moon rock is currently unknown. However, former NASA Office of Inspector General special agent Joseph Gutheinz is dedicated to finding missing goodwill moon rocks.

By Chic African Culture

Apollo 17 Moon Rock

Astronaut Cornbread

Astronaut Cornbread Dressing Recipe

Serves 6 | Total time: 45 minutes

Ingredients

• 6 Cups Cornbread, Prepared, Crumbled
• 1 ¾ Cups Chicken Broth
• 1 ¼ Cups Onions Chopped
• ¾ Cups Celery Chopped
• 2 teaspoons Unsalted Butter
• ¼ teaspoon Salt
• ¼ teaspoon Poultry Seasoning
• ¼ teaspoon Black Pepper
• 1 teaspoon Dried Parsley Flakes
• 1 teaspoon Dried Sage

Directions

• Preheat convection oven to 325° F. Conventional oven should be heated to 350° F.
• Grease 9 x 13-inch baking pan.
• Peel onions and puree in food processor. Place in bowl. Set aside.
• Finely chop celery in food processor. Add to onion puree. Set aside.
• Heat sauté pan over medium heat. Melt butter and sauté onion and celery mixture until soft about 5 minutes.
• Add to crumbled, prepared cornbread. Mix well.
• In a separate bowl, combine salt, poultry seasoning, black pepper, parsley and sage.
• Add to cornbread-sautéed vegetable mixture. Add chicken broth. Mix well.
• Spoon dressing into prepared baking pan.
• Bake for approximately 35 minutes at 325° F or 350° F, depending on oven.

Spaceflight Preparation: Baked dressing is transferred to a metal tray and freeze-dried with or without a machine accordingly. One serving of cornbread dressing will weigh approximately 145g prior to freeze-drying and 50g after freeze drying. Space flight food recipes are designed with significant flavoring to compensate for the freeze-drying process.

NASA 1972 Apollo Mission

Cornbread is a bread containing cornmeal and popular all over the world. More economical easy lunch and dinner recipes to make right now so you never have to eat or prepare a boring meal again.