Apricot Chutney

The Portuguese, Dutch, and English settlers of South Africa had at least one thing in common gastronomically speaking—a love of fruit preserves, jams, and chutneys. Even today, no South African braai would be complete without a spread of fruit jams and jellies served as condiments for the meats. This recipe makes more chutney than you’ll need for the kid, but it keeps well and will definitely go to use at another barbecue with other grilled meats.