Ingredients
- 750g golden queen peaches, washed, pitted, and coarsely diced
- 2 medium red onion, diced
- 1 green capsicum, seeded and diced
- 4 red cayenne and 1 birds eye chili, diced.
- 2 cloves garlic, crushed
- a thumb size piece of ginger, peeled and grated
- 1 tsp ground cloves
- 2 tsp cinnamon
- 1 tsp black pepper
- 1 tsp salt
- 3 bay leaves
- 6 cardamom pods
- 2C soft brown sugar
- 1 ½ C apple cider vinegar
Vendors
Tags
Vegetarian
Vegan
Sauces-marinades
Autumn
Spicy Peach Chutney
Method
- Gently sauté the onion, capsicum, garlic, ginger and chili in the oil with the spices until the onion is translucent
- Add the sugar and vinegar and bring to the boil
- Add the peaches and return to the boil Cook for an hour over a reduced heat until thick
- Transfer with care to sterilised jars
- Store in the pantry and in the fridge after opening
Comments
This is at once sweet, tangy and fiery. It captures all of what little sun we saw over summer in a jar, ready to brighten up a host of savoury dishes well into winter.
