Spiced Peach Chutney
Photography Aaron McLean.
This chutney is delicious served with your Christmas ham or with cheese and crackers.
INGREDIENTS
1 kilogram (about 5-6) yellow peaches
300 ml cider vinegar
¾ cup brown sugar
⅔ cup caster sugar
3-4 star anise
½ teaspoon ground allspice
juice of 1 lemon
1 cooking apple, peeled and grated, core discarded
2 red onions, cut into thin wedges
2 small or 1 large lemon grass stem, outer 2 layers removed and finely chopped
3-4 cm piece ginger, peeled and finely chopped
METHOD
Peel, stone and roughly dice the peaches.
Bring the vinegar, sugars and spices to the boil in a large saucepan and boil for 5 minutes. Add all the remaining ingredients, bring back to the boil, then reduce the heat to a moderate simmer and continue to cook for a further 55-70 minutes or until the chutney has reduced to a thick mixture. Make sure you stir every 10 -15 minutes to prevent it catching on the bottom.
Transfer the chutney to hot sterilised jars and seal straight away. Refrigerate once opened.
Makes approximately 1 litre
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.