One of my favourite things to do with excess peaches is to make peach chutney. Today I will share my recipe with you.
- 1.8kg firm, ripe peaches
- 1 2/3 cups light brown sugar
- two cinnamon quills
- 1 cup apple cider vinegar
- 1 small red onion, sliced finely
- 2 tablespoons fresh ginger, peeled and grated
- 12 cardamom pods, bruised
- 2 fresh red chillies, stemmed, seeded and thinly sliced (choose your chilli based on your tastes
Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into medium dice.
In a medium pot, combine the brown sugar with the vinegar, ginger, onion, cinnamon and cardamom; stir to dissolve the sugar. Simmer over moderately low heat until the onion is slightly softened, about 8 minutes. Add the peaches, chillies and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about 1 hour. Remove cinnamon quills.
Ladle the chutney into preserving jars, tapping lightly on a flat surface to release any air bubbles. Seal the jars and leave to sit for at least a month.