So peaches aren’t ripe for the picking on the British trees at the moment but give it another 1-2 months and if you have a peach tree then I am sure they will be. But for those of us that don’t have a peach tree in the garden the good news is peaches are coming into season already (from the continent) at your supermarket and market.
I went down to Tamworth market and stocked up on what they had an abundance of to inspire me to make a chutney. That just so happened to be peaches.
My spicy marrow chutney goes down a treat so I thought I would give this ‘hot’ peach chutney recipe a go.
To make it, into a large heavy pot stir together approx 16 peeled and sliced peaches (I used a mix of types here), 180g raisins, 2 chopped garlic cloves, 1 large or about 4 small onions chopped, 150g of chrystallised ginger, 2 tsp mustard seeds, 1 tsp curry powder, 1 tsp chilli powder, 1 tsp chilli flakes, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 900g of soft brown sugar and 950ml cider vinegar.
Bring to the boil and simmer, uncovered, for about 1 hour 45 mins – 2 hours, stiring frequently.
When at the desired consistency ladle into hot sterilised jars and seal.
The chutney wasn’t as hot as I wanted so maybe I would have added more chilli/spices but it did have a nice fruity flavour, also a bit like caramalised onion. Nice with crackers!
Makes about 8 jars, should keep for about 2 years.