PEACH, CHILLI AND ROSEMARY CHUTNEY

MAKES AROUND 1.5KG

H 6 peaches, cut into wedges

H 1 white onion, finely chopped

H 2 cloves garlic, crushed

H ½ tsp dried chilli flakes

H 2 sprigs rosemary

H 250ml apple cider vinegar

H 330g caster sugar

H 1 tsp sea salt flakes

Step 1 Place the peaches, onion, garlic, chilli, rosemary, vinegar, sugar and salt in a large saucepan over high heat. Bring to the boil, reduce the heat to medium and cook, stirring occasionally, for 40-45 minutes or until thickened. (To test whether the chutney is ready, chill a small saucer in the freezer. Place a spoonful of chutney on the cold saucer and run your finger through the middle. If the line remains, it’s done.)

Step 2 Remove the rosemary sprigs and pour into sterilised jars (see Donna’s Tips, below). Allow to cool.

DONNA’S TIPS To sterilise glass jars, preheat the oven to 120C/gas ¼. Wash the jars and their (metal) lids in soapy water, rinse and place on an oven tray. Heat for 20 minutes. Allow to cool before filling. This chutney will keep refrigerated for up to 3 weeks.