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Peach and ginger chutney

You'll need

  • 2
  • white onions, diced
  • 800 ml
  • apple cider vinegar
  • 200 ml
  • malt vinegar
  • 400 gm
  • caster sugar
  • 80 gm
  • ginger, half grated, remainder cut into julienne
  • 1.4 kg
  • ripe but firm peaches, unpeeled, halved, stones removed, coarsely chopped
  • 180 gm
  • sultanas

Method

  • 01
  • Combine onion, vinegars, sugar, ginger and 2 tsp salt in a large saucepan over high heat and stir occasionally until reduced by half (15 minutes). Add peaches and stir occasionally, adding sultanas halfway through cooking time, until tender and jam-like, (30-40 minutes). Set aside to cool.
  • 02
  • Meanwhile, sterilise jars and lids in a large saucepan of boiling water, boil over high heat for 10 minutes, carefully remove jars and lids with tongs and set aside open-side up to cool.

Note Makes about 1.5 litres. Fruit doesn't need to be salted before pickling, though we recommend adding a little salt to the pickling liquid. Peach and ginger chutney will keep stored in a cool, dry, dark place for three months. You'll need to begin this recipe two weeks ahead.


At A Glance

  • Serves 6 people
  • 40 min preparation
  • 1 hr 5 min cooking (plus cooling)
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At A Glance

  • Serves 6 people
  • 40 min preparation
  • 1 hr 5 min cooking (plus cooling)

Featured in

Jan 2013

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