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Peach Chutney

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Although this is for peach, i am more than sure it would be wonderful made with any stoned fruit instead.

Although this is for peach, i am more than sure it would be wonderful made with any stoned fruit instead.

Ingredients

Serves: 6

Metric Cups
  • 1⅘ kilograms peaches (ripe but firm, halved and stoned)
  • 2 cooking apples (cored and chopped)
  • 115 grams dried peaches (chopped)
  • 4 cloves garlic (chopped)
  • 1 teaspoon nutmeg (freshly grated)
  • 1 tablespoon ground ginger
  • ¼ teaspoon cayenne pepper
  • 570 millilitres white wine vinegar
  • 350 grams sugar
  • 3⅞ pounds peaches (ripe but firm, halved and stoned)
  • 2 apples (cored and chopped)
  • 4 ounces dried peaches (chopped)
  • 4 cloves garlic (chopped)
  • 1 teaspoon nutmeg (freshly grated)
  • 1 tablespoon ground ginger
  • ¼ teaspoon cayenne pepper
  • 20 fluid ounce white wine vinegar
  • 12 ounces sugar

Method

Peach Chutney is a community recipe submitted by sparkles and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put all the ingredients except the sugar in a large nonreactive pan. Bring to the boil, then simmer gently for about 30minutes until the fruit is soft.
  • Over low heat, stir in the sugar, then continue to simmer for approximately one hour until the chutney is thick and no liquid flows into the channel when the spoon is drawn across the bottom of the pan. It will thicken further upon standing,
  • Prepare and fill the jars, then seal with waxed discs and vinegar-proof lids.
  • Let cool, label the jars and store in a cool, dark, dry place for 6 to 8 weeks before eating. keeps for up to 1 year.
  • Put all the ingredients except the sugar in a large nonreactive pan. Bring to the boil, then simmer gently for about 30minutes until the fruit is soft.
  • Over low heat, stir in the sugar, then continue to simmer for approximately one hour until the chutney is thick and no liquid flows into the channel when the spoon is drawn across the bottom of the pan. It will thicken further upon standing,
  • Prepare and fill the jars, then seal with waxed discs and vinegar-proof lids.
  • Let cool, label the jars and store in a cool, dark, dry place for 6 to 8 weeks before eating. keeps for up to 1 year.
  • Tell us what you think