Peach Chutney

Peach Chutney

A recipe by Audrey Lazare, given during a class at Mezza Luna.

Ingredients

  • 500 g peaches (peeled and coarsely chopped, about 4 big peaches)
  • 600 g cooked apples (peeled, cored and grated, about 5 big apples)
  • 150 g 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 g sugar
  • 1 tsp cinnamon powder
  • 1/2 tsp white pepper
  • 1 garlic clove (minced)
  • 10 g fresh ginger (chopped)
  • 150 ml cider vinegar or white wine
  • 1 tsp salt

Preparation

  1. 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.
  2. In a saucepan with a thick base, combine all ingredients excluding peaches, and slowly bring to a boil.
  3. Cook at a low heat for 30 minutes, often stirring.
  4. Add peaches and cook for another 40 minutes, always at a low heat and stirring time to time.
  5. Pour in sterilized jars, close and sterilize in boiling water for 20 minutes.
Preparation
25 minutes
Cooking
1 hour and 10 minutes
Servings
5 portions
Category
Sauces and seasonings
Recipe by
Audrey Lazare