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All shapes of Sultanas

All shapes of Sultanas

Enjoy the golden sweetness of Sultanas as a pickle or chutney and serve them with as a side to a variety of dishes - from the traditional Cape Bobotie to our South African interpretation of the Plougman's Platter!.

Pickled Sultanas


250 g salt

2,5 litres water

2 kg onions, thinly sliced

2 kg sultanas, destemmed

5 cups white wine vinegar

3 cups  white sugar

1 cup flour

3 tablespoons mustard powder

1 tablespoon turmeric, ground

2 teaspoons medium curry powder

1 teaspoon cayenne pepper, ground


The day before cooking, make a brine with the salt and water and add the onions.

The next day, transfer the onions and the brine to a large stockpot.

Add the sultanas and bring to the boil.

Cook for 10 minutes.

Bring the vinegar and sugar to the boil in a large saucepan and cook until the sugar has dissolved.

Combine the flour, mustard powder, turmeric, curry powder and cayenne pepper in a medium bowl.

Add 1 cup of the brine to the flour mixture to make a paste.

Add the paste to the vinegar mixture and stir to combine.

Add the onions and sultanas.

Return to the heat and allow to simmer for 20 minutes.

Remove from the heat and allow to cool before serving.

Sultana Chutney           


30 ml olive oil blend

3 onions, finely chopped

2 green apples, grated          

2 red chillies, seeded

250 ml sultanas

500 ml white wine vinegar     

250 ml  Leopard’s Leap Culinaria Muscat de Frontignan

250 ml brown sugar

60 ml honey    

salt to taste


In a large saucepan, warm the olive oil blend over medium heat.              

Add the onions, chillies, apples and sultanas and sauté until the onions are soft.                

Add the vinegar, wine, sugar, honey and salt.                      

Slowly simmer and stir occasionally until the chutney is thick.                       

Remove from heat and allow to cool before serving.

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