Spiced Peach Chutney
Photography by 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
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!