Perske Blatjang - Peach Chutney

When Summer peaches are at their best there is one non-negotiable recipe that I always make before the season ends. Peach Chutney, with glorious spices and aromatics, is so easy to make and a wonderful condiment to use during the colder months. It is used as an ingredient in many South African recipes including Bobotie - A savory beef dish topped an egg custard and bay leaf, which I will share with you one day soon. We also use it on boerewors rolletjies (grilled sausage on a bun), as a dipping sauce for spicier appetizers like samosas, on sandwiches and even on a good cheese plate.

This recipe can be made on the stovetop, but if you have an Instant Pot I highly recommend using it instead. It will render the same results while dramatically decreasing the time it takes to prepare. Either way, peach chutney is delicious and I hope you enjoy!

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8 cups fresh peaches, skin on and roughly chopped

2 large onions, finely minced

1 tablespoon grated ginger root  + 1 teaspoon minced garlic

1 cup brown sugar

3/4 cup brown malt vinegar

1/2 cup water

1/2 teaspoon curry powder or mixed masala

1 teaspoon allspice

1/4 teaspoon yellow mustard seeds

1 stick cinnamon

2 cloves

1 teaspoon salt


Instant pressure cooker:

Add everything to an electric pressure cooker and cook on high pressure for 10 minutes. Allow the steam to release naturally, then remove lid and scoop out cinnamon stick, cardamom pods and cloves because their work is done. You can use an immersion blender to smooth the mixture until your desired consistency. It will thicken upon standing but bottle it while hot - It will keep in the fridge for a month or so. 


Add everything to a large heavy-bottomed saucepan and boil over medium heat for 45 minutes to 1 hour. Stir occasionally to ensure that the bottom does not stick - If mixture becomes too dry, add 1/4 cup water gradually until the peaches are broken down and mixture has reached a thick consistency. Bottle while hot.

Makes 4 cups.


Romany Creams

Romany Creams are South African chocolate coconut cookies that no holiday table is ever without. These are easy to prepare and very addictive so beware!

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250g softened butter
1 cup white sugar
5 ml pure vanilla
2 1/2 cups shredded coconut (fine and unsweetened)
2 cups cake flour
50 ml 100% cocoa powder
1 tsp baking powder
1 pinch of salt
100g dark chocolate 


Preheat oven to 350F (180C)

Cream butter, sugar and vanilla until light and fluffy.
Add the coconut and sifted dry ingredients - Mix just until a soft dough forms. 
Measure 1tsp of dough at a time and roll using the palm of your hands. Place on a baking sheet and flatten slightly. Run a fork over the cookie to scratch the surface slightly - This gives it the perfect look!
Bake for 10-12 minutes until the cookie is firm. Keep in mind that it will continue to crisp up as it cools so do not wait until the cookies are solid. 10-12 Minutes was sufficient for me. Place them on a wire rack to cool.
Once the cookies have cooled melt the chocolate and sandwich the cookies together.
These cookies stay fresh for about 10 days in an airtight container.

Makes 30-40 cookies!