Peach Chutney
Ingredients
For 5 jars of 250ml:
500gr peaches (peeled and coarsely chopped, about 4 big peaches)
600g cooked apples (peeled, cored and grated, about 5 big apples)
150g ripe tomatoes (peeled, seeded and squashed, about 2 medium sized tomatoes)
60 g onions (finely chopped, 1 small onion)
Zest and juice of one lime
150 gr sugar
1tsp cinnamon powder
1/2 tsp white pepper
1 garlic clove (minced)
10gr fresh ginger (chopped)
150 ml cider vinegar or white wine
1 tsp salt
Method
With a knife peel peaches and tomatoes by piercing the skin and cutting an ‘X’ at the end opposite of the stem. Place in boiling water for about 1 minute and right after in iced water. Peel off skin and take out seeds, coarsely chop and set aside in a separate bowl.
In a saucepan with a thick base, combine all ingredients excluding peaches, and slowly bring to a boil.
Cook at a low heat for 30 minutes, often stirring.
Add peaches and cook for another 40 minutes, always at a low heat and stirring time to time.
Pour in sterilized jars, close and sterilize in boiling water for 20 minutes.
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