This is the recipe that we use for a wonderful thick and spicy peach chutney. It’s one of the types that benefit from a little time left perking in the jars in order for the flavours to become really rich. We find it makes about 2-3 litres worth.
1 kilo peaches, peeled and stoned
3 ½ cups malt vinegar
2 cloves garlic, chopped
100 grams preserved ginger, finely chopped
500 grams finely chopped dates
500 grams raisins or sultanas
1 kilo brown sugar
4 teaspoons cayenne pepper
2 teaspoons salt
Chop the peaches in pieces, add chopped garlic and boil in vinegar until the peaches soften. Put all the remaining ingredients into the pot and boil for about 30-40 minutes or until mixture reduces to chutney thickness. Make sure you give it a good stir now and again. Store in steralised jars.
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