Keep this chutney on hand for an easy and flavoursome accompaniment. Try it with roast pork on a sandwich, cheeses, crumbed schnitzel or dollop alongside quiche.
Makes 4-5 jars
1.3kg peaches
250g red onions, finely sliced
125g golden raisins
250g brown sugar
300ml Pons Cava Rosé vinegar
25g root ginger, grated
1 Tbsp fresh rosemary, roughly chopped
1½ tsp yellow mustard seeds
1 tsp ground black pepper
Pinch salt
Preheat oven to 220°C fan bake. Peel and cut peaches into wedges. Place in a roasting pan along with any juice. Bake for 10-15 minutes or until lightly coloured and slightly caramelised. Remove from the oven and set aside.
Place all remaining ingredients into a saucepan, bring to the boil and simmer uncovered for 1 hour. Add the roasted peaches and any juice that remains in the pan and continue to simmer for another hour or until syrupy and glossy.
Pot the chutney into warm sterilised jars and seal while hot. Store in a cook dark place for up to 2 years, leaving for a couple of weeks before using. Refrigerate once opened.
Alternative: replace peaches with 750g cherries (halved and stoned) and 500g of apples (peeled, cored and chopped into small pieces), omitting the rosemary. Roast cherries in the same way as the peaches, adding the apple the saucepan at the same time as everything else.
Print