Serves: Makes about 1.3 litres
I make this at the end of the summer when the peaches (imported sadly) are at their best. Needless to say I still have to keep them on a sunny windowsill for a few days to fully ripen. As with most chutneys it is best to store them for about 4-6 weeks to allow the flavours to mellow. If you don’t have a preserving pan you may need to cook the chutney for longer to reduce the liquid.
Ingredients
- 1.4kg ripe peaches, about 12
- 2 tablespoons vegetable oil
- 2 onions, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 50g root ginger, peeled and grated
- 1 heaped teaspoon cardamom pods, crushed and outer husk removed
- 1 teaspoon ground coriander
- ¼ teaspoon chilli flakes
- 350ml cider vinegar
- 300g soft brown sugar
Method
- Bring a large saucepan of water to the boil. With a sharp knife make a cross in the base of each peach. Carefully place the peaches in the boiling water for 30-40 seconds-do about 6 at a time. Lift out with a slotted spoon and peel off the skins. Halve the peaches, remove the stones and chop the flesh into about 1cm pieces.
- Heat the oil in a preserving pan or a very large saucepan with a wide base. Add the onions and a teaspoon of Maldon salt and cook over a low heat for 10 minutes, stirring to make sure the onions don’t burn. Add the garlic, ginger and spices and cook for a further 2-3 minutes. Pour in the vinegar and sugar and stir. Add the chopped peaches and bring the mixture to the boil. Turn the heat down and simmer gently for about 1 ¼ hrs. There should be virtually no excess liquid in the pan.
- Spoon the chutney into sterilised jars, cover and seal. Serve with cold meats, cheese toasties and strong hard cheeses such as a Montgomery cheddar or Stilton.
