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October 26, 2020

Dried Fruit Chutney on Smokey pork ribs – Yum!

Posted on October 16, 2013 by in pork, rsg

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dried fruit

Dried fruit chutney on smokey pork ribs is on my menu tonight and I must confess it has been on our menu quite a few times since the braai season started!

Dried fruit is so often associated with winter, yet even in the midst of summer, it is hard to imagine Christmas without the joys of biting into a deliciously moist fruit cake of mom’s Christmas pudding! However we are still a few months (weeks…eeek) away from Christmas and I had a bag full of Safari dried fruit to use. When I think of chutney, I can almost taste my gran’s chutney that she cooked every season as and when the different fruits were available. Although my gran made use of fresh fruit, she always added dried fruit like currants, apricots, raisins and prunes to her chutneys.

dried fruit

Of course my favourite part of gran’s chutney was the old familiar flavours like, cinnamon, cloves, ginger……. flavours that today’s store-bought chutneys sorely lack. Those flavours and spices are exactly the ones I enjoy when preparing meat dishes. My favourite winter green bean stew comes to life with the essential ground and roasted coriander and  even in these exotic Moroccan Ribs I find the familiar tastes or cinnamon, coriander and cloves!

dried fruit

To combine the flavours of gran’s delicious chutney and some smokey pork ribs, seems like a winning plan for me and I think my family will absolutely love it.

I know it is much easier to buy a bottle of chutney or basting sauce for your next braai, but if you make your own, you are in control of what goes into your chutney – wholesome goodness and a little effort! Why not double up the quantity and make a few extra bottles of chutney! Once your family tastes it, they will have it on everything from boerewors rolls to their favourite grilled meat!

Dried Fruit Chutney

makes 1 liter


1 large onion – chopped

2 cloves garlic

a thumb-sized pice of fresh ginger – finely chopped

6 cloves

1 bay leave – fresh or dry

5 ml salt

200 ml white wine vinegar

250 ml sugar

5 ml smoked paprika

5 ml dry ginger

250 ml Safari raisins

250 ml Safari currants

dried fruit


Place all the ingredients in a pot and bring to the boil. Once the mixture is boiling, reduce the heat and simmer for 30-4- minutes. Stir every now and then to prevent the chutney from burning. Transfer the mixture to your blender and pulse until the chutney is to your liking. our into sterilised bottles and keep for basting steaks, chops, ribs or enjoy in a delicious leftover lamb sandwich!

For my smokey pork ribs, I will place the ribs on a oven rack and roast in the oven (180C) for 20 minutes, baste with some of the chutney and place it back in the oven for 10 – 15 minutes. Enjoy with coleslaw, garlicky potatoes and good company!

dried fruit

The best wine in the Leopards Leap Culinaria Collection to have with these delicious artichokes , is the 2010 Culinaria Shiraz Grenache


Don’t forget about the competition where you stand a chance to win a full collection of Culinaria Wines or a tasting menu for 4.

Enter NOW!

Tomorrow morning just after the 9 o’clock news, I will be  back in my seat at RSG studios, sharing this easy recipe with you! Get ready to be amazed! I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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6 Responses to “Dried Fruit Chutney on Smokey pork ribs – Yum!”

  1. Sandra 17 October 2013 at 10:06 am #

    Hello Nina
    Jy gaan net van krag tot krag met die yummyste resepte. Wie is jou wonderman waar jy jou varkribbetjies koop?

  2. Tami 17 October 2013 at 2:15 pm #

    Lekker Nina! How do you establish how long you need to roast/boil your raw ribs from before you baste and braai/gril. I have some lamb ribs and not sure about the best way to get them ready to eat

  3. Ambelene Freemantle 17 October 2013 at 5:42 pm #

    Nina your ideas and recipes are wonderful, this is going to go into little bottles as part of my Christmas stocking fillers

  4. Angie Smith 17 October 2013 at 6:13 pm #

    I also steam my ribs for 15 minutes, before basting them and putting them on a cool fire.

    They are delicious like that, really soft and full of flavour. I am going to try your Dried Fruit Chutney as a marinade. It looks delicious.

    Angie from How to make biltong

    • nerinatimm 18 October 2013 at 8:39 am #

      Oooh, thank you, I will try it for sure!

  5. Albert Schultz 18 October 2013 at 9:31 am #

    This chutney recipe is the homemade one I have waited years for. Many, many thanks.

    Please a tomatoe sauce recipe now. I know you have far better than the ones I have.

    Albert Schultz

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