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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
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At A Glance

  • Serves 6 people

Featured in

Jan 2013

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