Name: Peach and ginger chutney
Prep time: 40 min
Cook time: 65 min
Total time: 105 min
Yield: 6
Ingredients: 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

Peach and ginger chutney

Australian Gourmet Traveller recipe for peach and ginger chutney.

Serves 6

Prep

40M

Cook

1H 5M

Total

1H 45M

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Ingredients

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

Main

1.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.

2.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.

3.Follow steps 6-8 of pickled radish recipe.

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.
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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