PEACH CHUT­NEY

NZ Gardener - Gifts from the Gardens - - Preserves -

Rem­i­nis­cent of sum­mer, this deca­dent peach chut­ney has a slight bite. In­gre­di­ents: • 2kg ripe but firm peaches • 1½ cups raisins • 1 large onion, finely chopped • 1 or­ange cap­sicum, finely chopped • 1 clove gar­lic, finely chopped • ½ cup crys­tallised gin­ger, chopped

• 2 cups cider vine­gar • 3 cups brown sugar • 1 tea­spoon cin­na­mon

• 1 tea­spoon dried chilli flakes (or more if you like it spicier) • 1 tea­spoon salt Us­ing a sharp knife, score an X on the bot­tom of the peaches and drop in boil­ing wa­ter for 30 sec­onds. Re­move with a slot­ted spoon and plunge in ice wa­ter.

Rub off the skin and re­move pits. Roughly chop. Place peaches and all other in­gre­di­ents in a large saucepan and bring to a sim­mer. Sim­mer un­til thick­ened, about 1 hour. Pour hot chut­ney into ster­ilised jars and seal tightly.

Or try Ray McVin­nie’s fresh peach and tamarind chut­ney.

In­gre­di­ents: • 3 ta­ble­spoons olive oil • 2 ta­ble­spoons finely chopped gin­ger • 6 cloves gar­lic, finely chopped • 1 tea­spoon toasted cumin seeds

• ½ tea­spoon nigella seeds • 3 small dried red chill­ies, finely sliced • ¾ cup tamarind con­cen­trate • ¾ cup sugar • 8 peaches, peeled, stoned and sliced

Heat the oil over a mod­er­ate heat and add the gin­ger, gar­lic, cumin, nigella and chill­ies. Fry gen­tly, with­out brown­ing, for 1 minute then add the tamarind, sugar and peaches. Bring to the boil and sim­mer for 20 min­utes. Serve im­me­di­ately with bar­be­cued quail or chicken.

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