Peach Chutney
12 ingredients
3 steps
Ingredients
- 1 tbsp oil
- 3 None onions, finely chopped
- 2 cloves garlic, finely chopped
- 2 tsp fresh ginger, peeled, grated
- 1/2 None long red chili, deseeded, finely chopped
- 3/4 tsp curry powder
- 1/4 tsp ground cloves
- 2 cups white vinegar
- 1 (13.5 oz) can chopped tomatoes
- 1 cup brown sugar
- 2 (15 oz) cans peach halves, drained, 1/2 cup syrup reserved, roughly diced
- None None sliced baguette, shaved turkey and sliced cheese, to serve
Directions
-
1Heat oil in a large heavy-bottomed saucepan over medium heat. Saute onions for 4-5 mins, until tender. Stir in garlic, ginger, chili, curry powder and cloves. Cook for 1 min, or until fragrant. Add vinegar, tomatoes, sugar and reserved peach syrup. Increase heat to high and bring to a boil. Boil rapidly for 10 mins, stirring occasionally.
-
2Add peaches. Return to a boil then reduce heat to low and simmer for 45-50 mins, stirring occasionally, until syrupy.
-
3Pour chutney into sterilized jars while hot and seal. Allow to mature in a cool, dark place for at least 1 week before serving with bread, turkey and cheese.
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