Zabricot chutney recipe

Zabricot chutney recipe

Making Zabricot Chutney

What is “Zabricot” I hear you asking. Its name comes from Les Abricots (the apricots) in French and our forebears must have named it thus for its colour because it doesn’t look or taste anything like an apricot. It is also known as Mammy Apple and Mamisiporte in other Caribbean islands. I’m really not sure why this fruit is so unknown and underused as it grows on a gigantic tree and produces a huge crop. It also tastes good and is full of vitamins and minerals. All you have to do is look at the vibrancy of its colour. The flesh is soft and sweet tasting and the yield from each fruit is approx 600g (21oz)!

Ingredients

  • Makes 5 smallish jars
  • 750g (27 oz) zabricot flesh
  • 425 ml (15 oz) cider vinegar
  • 1 yellow seasoning pepper
  • 1 tsp salt
  • 115g (2 oz) ginger
  • 170g (6oz) sultanas
  • 350g (12oz) brown sugar
Read the whole recipe on Sun Temple Food