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Green Rosie

Spicy Peach Chutney

Spicy Peach Chutney


1.5kgs peaches roughly chopped
2 tbsp sunflower oil
2 onions, thinly sliced
5cm piece fresh root ginger, grated or chopped finely
Juice of 1 lemon
1 cinnamon stick
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp black onion seeds
1 tsp ground turmeric
1 large red chilli finely sliced. Remove the seeds for a less spicy chutney
500ml water
375ml white wine vinegar
400g caster sugar
1 tsp salt

Makes 4-5 x 500g jars


1. Heat the oil in a large thick bottomed pan, add the onion and fry for a few minutes until soft.
2. Stir in the ginger and cook, stirring frequently, for about 8-10 mins until the onion is golden.
3. Add all of the spices, except the turmeric, and fry for 1 min.
4. Stir in the turmeric and chilli, lemon juice and chopped peaches.
5. Pour in the water and vinegar, add the sugar and salt, then cover and simmer gently for 30 mins.
6. Take off the lid and leave to simmer uncovered for 30-45 mins until the mixture has thickened. You will need to stir it from time to time to stop it catching the bottom of the pan.
7. It is ready when a wooden spoon drawn across the chutney leaves a trail that only gradually fills back up.
8. Spoon into hot, sterilised jars and add lids whilst hot.

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Sounds lovely. But no peaches in this Lincolnshire garden!
Green Rosie

I reckon it would work with plums.

Yes, looks like would do. I was just thinking sadly about peaches as they are lovely....
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