Peach chutney

Fiona Andersen

My mum twisted my arm and suggested we do something with all the spare produce available from the garden and local growers. She has always hated waste, especially if it could be put to good use, and before long I was initiated into the dark arts of pickling, jams and chutneys.

This recipe makes 8 x 300ml jars.

Ingredients

2 ½ kgs	Peaches, ripe, halved and stones removed (Main)
500 g	Onions, peeled and finely chopped
2 cups	Raisins
1 cup	Mixed peel
½ cup	Crystalised ginger, finely sliced
2 cups	Soft brown sugar
1 Tbsp	Salt
1 Tbsp	Curry powder
½ tsp	Cayenne pepper
2 cups	Malt vinegar

Directions

1. Place peaches in a food processor and briefly pulse until roughly chopped.
2. Place apricots, onions, raisins, mixed peel, ginger, sugar, salt, curry powder, cayenne pepper and vinegar into a large heavy-based pot and bring to the boil over a medium heat, stirring often.
3. Reduce heat and simmer for 20 minutes, stirring often, until chutney has thickened.
4. Remove from heat and spoon into sterilised jars. Keeps for up to 1 year.