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.