Here’s a quick, dashed off recipe for those peaches I mentioned in my recent In My Kitchen post. It was sweltering in the kitchen the day I made peach chutney – sweat dripping hot. But, the end product was definitely worth the temporary discomfort of labouring over a simmering pot.
Choose ripe juicy peaches for this recipe.
Enough for 2 large (500ml) jars
- 2.5kg peeled and chopped peaches (approximately 12)
- 1 large or 2 small onions
- 1 inch cube of fresh ginger
- Seeds from 3 cardamom pods
- 400g demarara sugar
- 250ml cider vinegar
- 80g golden raisins
- 1 crushed peperoncini (or 1/4 teaspoon chilli pepper flakes)
Prepare your ingredients by first removing the skin from the peaches. Cut the flesh into small cubes. Finely chop the onion and grate the ginger. Remove the seeds from the cardamom pods, keeping seeds and discard pods. Measure out the other ingredients. Place everything into a large canning pot, stir to mix and bring to a boil.
Lower the heat and let the mixture simmer for about 1 1/2 to 2 hours. Stir occasionally and optionally use a heat diffuser to prevent sticking to the bottom of the pan. It should be ready when it has changed colour and is thickened.
Pot up in sterilised jars as you would jams and other preserves.