Peach Chutney
This unusual chutney recipe combines fresh peaches with a mix of sugar, dried fruit, tomatoes and spices. Perfect for a homemade gift or with a cheeseboard.
From the book
Angela Hartnett’s Cucina: Three Generations of Italian Family Cooking
140 authentic Italian recipes from Angela Hartnett
A masterclass in classic Italian cuisine
Indulgent family favourites
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Introduction
My cousin and her husband got married in the south of France, and after the wedding I couldn’t resist gathering up the huge quantities of excess peaches that had fallen from the trees. I brought the peaches home and made a cupboardful of anniversary chutney for my cousin. This quantity will make about eight jars, but it stores for months on end. If you like, you could substitute pears or apricots for the peaches.
Ingredients
| 900g | demerara sugar |
| 900ml | white wine vinegar |
| 1 tsp | cinnamon powder |
| 6 pinches | of saffron |
| 1 tsp | grated nutmeg |
| 375g | onions, finely chopped |
| 125g | root ginger, peeled and finely chopped |
| 375g | sultanas |
| 750g | tomatoes, skinned, seeded and chopped |
| 20 | peaches, stoned and cut into 2cm chunks |
Essential kit
You will need 8 sterilised jam jars or preserving jars.
Method
Heat the sugar and wine vinegar in a large, heavy-based saucepan over a low heat until the sugar has dissolved. Stir in the cinnamon, saffron and nutmeg and continue to cook until the mixture has reduced to a syrupy consistency, about 3-4 minutes. Watch the mixture carefully as it can burn very easily.
Stir in the onions and ginger and cook until all the liquid has evaporated, about 40-50 minutes.
Finally, stir in the sultanas, tomatoes and peaches and continue to cook for 3 hours, stirring from time to time to prevent the chutney sticking and burning on the bottom of the pan. The mixture should have thickened considerably.
Remove from the heat and leave to cool. Spoon into sterilized jam jars or preserving jars and seal.
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