Spicy Peach Chutney

Posted by Rosie

Our lovely neighbour, Bernadette, stopped me on the way back from the school bus-stop a few days ago and asked it I would like some peaches.  She has 2 peach trees growing on south-facing walls in her yard and they have fruited really well for the last couple of years.  The peaches are only the size of apricots and not as sweet as larger ones grown in the warmer south so they really need cooking rather than eating raw.   Once picked they do not keep well, so I needed to come up with something quickly, otherwise the pigs would be eating our bag of peaches!

Last year when she gave us a bag I came up with the idea of making a chutney based on a mango chutney recipe.  We all love mango chutney but we are unable to grow mangoes here (obviously!) and it is very expensive and difficult to buy locally.

 

Spicy Peach Chutney

Ingredients

• 1.5kgs peaches – roughly chopped
• 2 tbsp sunflower oil
• 2 onions, thinly sliced
• 5cm piece fresh root ginger, grated or chopped finely
• Juice of 1 lemon
• 1 cinnamon stick
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp black onion seeds
• 1 tsp ground turmeric
• 1 large red chilli finely sliced.  Remove the seeds for a less spicy chutney
• 500ml water
• 375ml white wine vinegar
• 400g caster sugar
• 1 tsp salt 

Makes 4-5 x 500g jars

 

Method

1. Heat the oil in a large thick bottomed pan, add the onion and fry for a few minutes until soft.
2. Stir in the ginger and cook, stirring frequently, for about 8-10 mins until the onion is golden.
3. Add all of the spices, except the turmeric, and fry for 1 min.
4. Stir in the turmeric and chilli, lemon juice and chopped peaches.
5. Pour in the water and vinegar, add the sugar and salt, then cover and simmer gently for 30 mins.
6. Take off the lid and leave to simmer uncovered for 30-45 mins until the mixture has thickened. You will need to stir it from time to time to stop it catching the bottom of the pan.
7. It is ready when a wooden spoon drawn across the chutney leaves a trail that only gradually fills back up.
8. Spoon into hot, sterilised jars and add lids whilst hot. 

As with most chutneys, the flavour improves with keeping, so store in a cool, dark place for a month before trying.  I also see no reason why this recipe would not work with nectarines or even plums, although with zero plums on our tree this year I will not be making any plum chutney this year!

Freestones and Clingstones

Did you know that peaches and nectarines have 2 distinct types of stone in them?  Sometimes when you eat one you will see that the stone comes away easily and cleanly from the flesh.  That is a freestone peach/nectarine. Other times the flesh clings firmly onto the stone in which case it is classed as a clingstone!  I learnt that on University Challenge! 

For more food ideas why not have a look at some of these linkies: TastyTuesdays, Recipe of the Week and #NoWasteFoodChallenge

#NoWasteFoodChallenge

#NoWasteFoodChallenge