We have a Blackboy Peach tree down at the end of our garden. It was planted about 10 years ago and for the last couple of years we've had a great crop from it. A lot of the peaches have gone into the freezer and more have been made into jam. This year I decided to try something different so made this chutney.
If you're not familiar with Blackboy Peaches they're an heirloom variety with a deep red flesh - sometimes known as blood peaches.
This recipe works just as well with yellow or white fleshed peaches.
Peach and Chilli Chutney
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 700g of stoned, peeled, chopped peaches
- 200g brown sugar
- 1-2 teaspoons dried chilli flakes or 3-4 small, finely chopped red chilli peppers
- 1 heaped teaspoon minced ginger
- 1 tablespoon ground cardamom
- 1 tablespoon ground cumin
- 1 cup apple cider vinegar
Heat the oil in a large pan and gently cook the onion until it begins to soften. Add all the remaining ingredients and stir until the sugar has dissolved.
Bring to a steady boil, then reduce the heat. Simmer, uncovered, until most of the liquid has evaporated. This will take about an hour.
Spoon into sterilised jars and seal. The chutney can be eaten as soon as it's cooled, but the longer you leave it the better it tastes. Can be stored for about a year in a cool, dry place.
Makes about 900g.
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