Roasted peach chutney
- 6 peaches
- 2 cloves garlic, crushed
- 1 1/4 cups cider vinegar
- 2 sticks cinnamon
- 2 onions, thinly sliced
- 1 cup soft brown sugar
- 2 teaspoons mustard seeds
- 1 teaspoon ground ginger
- Preheat oven to 200ºC. Peel, halve and stone peaches. Place on a baking tray lined with greaseproof paper. Roast for 30 minutes or until peaches begin to brown at the edges.
- Tip peaches and any juices into a large non-stick pan. Add the remaining ingredients. Stir over a gentle heat until sugar has dissolved.
- Bring to the boil then reduce heat and simmer for 1 1/2 hours until chutney is thick and pulpy. Stir occasionally to break up peaches and prevent mixture from sticking to the base of pan. Remove cinnamon sticks.
- Spoon into prepared jars while still hot. Leave for at least 2 weeks to allow flavours to develop.
How to sterilise jars
This chutney will improve with age. However, unless preserves are stored in sterile jars, the contents can quickly go off. Here's how to prepare your jars for preserving:
- Wash the lids and jars well in very hot, soapy water. Then rinse jars again in very hot water.
- Dry them off in the oven at 170°C for 10-20 minutes while your preserve finishes cooking.
- Pour or ladle the preserve into the jars while both are still hot. Cover immediately then store out of direct sunlight in a cool, dry spot.
Hanu de Jong
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