If you’ve got an abundance of peaches on your trees, or have been given some by a generous neighbour, a great way to ensure they don’t go to waste is to make them into a fruit chutney. If you’re too busy at the moment you can easily stone and freeze them to make up a batch when you’ve got the time and feeling in the mood.
This recipe from Trisha makes a spicy, gingery chutney that will take your cheese and crackers to a whole new mouth-watering level of tastiness. It’s also delicious when served with a curry, or Trisha’s current favourite – with avo on toast.
Trisha makes the marvellous range of Naturally By Tricia, Healing Balms that we sell.
From Trisha …
We had a power outage late last night that lasted for almost 12 hours and today the power has been going off and on intermittently. We used to get power outages much more frequently previous to the last 10 years but it looks like they may become more of a feature in the years ahead. The most common cause rurally are trees falling on the lines and causing damage that can often take days to fix. Instead of taking my mum to the movies as planned we decided to stay put and making peach chutney became the order of the day.
This chutney is by far the most popular I make. In season I halve, stone and freeze our peaches in small bags for this purpose.
This Digby Law recipe is spicy and gingery. Fitting that I’m currently listening to Salman Rushdie’s Midnight’s Children on Audio which is narrated out of a pickle factory in India. Snap!
Trisha’s Spicy Peach Chutney
1 kg stoned peaches
3 &1/2 cups malt vinegar
2 cloves garlic finely chopped
100gm preserved ginger finely chopped
500gm dates finely chopped
500gm raisins
1kg brown sugar
2tsp cayenne pepper
2 Tablespoons plain salt
Method
Chop the peaches fairly finely and bring to the boil with the vinegar and garlic. Simmer until the fruit is soft (not long).
Add the remaining ingredients and boil for 30 minutes, stirring occasionally. Spoon into hot clean jars and seal.
This chutney can be used with curries or with cheese. My current fave is with avocado on toast or crackers. Enjoy!
About The Author: Triona
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