What was I to do with a windfall case of peaches? Here’s one of the preserve recipes I developed cooked and bottled.
Peach ginger and chilli chutney
10 large peaches
1 medium onion
200g bottle of sushi ginger
5 fresh chillies
2 cups cider vinegar
1 1/2 cups brown sugarPeel and dice the peaches and onion. Finely chop the chillies. Shred the pickled sushi ginger and reserve the liquid. Place all the ingredients including the reserved ginger liquid into a large pot. Slowly bring to the boil and cook for a further 25 – 30 minutes. Place into sterilised glass jars and seal.
Good with cheese, pork or duck.
Could not grab feed.
April 15 2011 at 12:32 pm
Becca
Look great, pity your not selling this….
April 15 2011 at 12:56 pm
just a batch of four jars *smiles*
April 15 2011 at 10:36 pm
Yummo -’love making chutnies. Pickled ginger is a great tip – might have to use plums now though cos peaches all gone…
April 16 2011 at 2:09 am
got the pickled ginger tip from twitter Ken – plums would work really well with the ginger I’d think