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Peach and saffron chutney

Name: Peach and saffron chutney
Yield: 3 cups
Ingredients: 3 cm Fresh ginger, peeled and grated; 2 Shallots, diced; 1 Red chilli, seeded and diced (Main); 700 g Peaches, choose ripe, preferably free-stone fruit, peeled and chopped (Main); ¾ cup Light brown sugar, lightly packed (Main); ½ cup Sultanas (Main); ½ tsp Saffron threads (Main); ¾ cup White vinegar (Main)

makes 3 cups

Jan Bilton

Food writer and cookbook author.

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Choose free-stone peaches if possible.

3 cm	Fresh ginger, peeled and grated
2	Shallots, diced
1	Red chilli, seeded and diced (Main)
700 g	Peaches, choose ripe, preferably free-stone fruit, peeled and chopped (Main)
¾ cup	Light brown sugar, lightly packed (Main)
½ cup	Sultanas (Main)
½ tsp	Saffron threads (Main)
¾ cup	White vinegar (Main)

Place all the ingredients, except for the vinegar, in a heavy-based saucepan. Stir well and bring to the boil. Simmer for 5 minutes.
Add the vinegar and simmer on low heat for 30 minutes, until thickened.
Pour into sterilised jars and seal.