Sticky Chilli Peach Chutney
Mixed peel, raisins and star anise add warmth and spice to this sticky chilli peach chutney recipe. Serve with cheese and crackers.
From the book
The Modern Preserver: Chutneys, pickles, jams and more
130 creative recipes for all things preserved
Classic methods with a fresh contemporary twist
Inspiration for homemade gifts
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Introduction
Peaches are a delightful fruit. They are very sweet, just like this chutney. And to sweeten it more, I’ve added dates, raisins and mixed peel just like a traditional chutney, which is something I rarely do. This makes it a good one for Christmas or to give as a gift to those who like it a bit on the sweet side.
Ingredients
| 1.5kg | peaches |
| 1 ½ | large garlic cloves |
| 800ml | distilled malt vinegar |
| 200g | dates |
| 900g | dark brown sugar |
| 200g | mixed peel |
| 200g | raisins |
| 2 tsp | salt |
| 1 tsp | cayenne pepper |
| 2 tsp | chilli flakes |
| For the spice bag: | |
|---|---|
| 1 | lime, quartered |
| 1 tsp | black peppercorns |
| 1 | star anise |
Method
Stone the peaches and chop into cubes. Peel and finely chop the garlic.
Put the peaches with the vinegar and the chopped garlic into a heavy-bottomed pan, and cook until soft and starting to break down.
Meanwhile, stone and dice the dates, prepare the spice bag then add both to the peaches with all the remaining ingredients.
Bring to the boil then simmer for 30-40 minutes, stirring often so it doesn’t stick to the bottom of the pan and burn.
Once reduced to a sticky consistency and the trail test shows it’s ready, remove from the heat and take out the spice bag. Ladle into warm, dry sterilised jars and seal.
Mature in a cool, dark cupboard for at least
4 weeks.
Keeps for up to 6 months to a year unopened. Once opened, keep refrigerated and eat within 4 months.
Season: summer to early autumn
How to eat: best with cheese and crackers and/or with charcuterie and pickles
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