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Thursday, 18 August 2016

Peach and Chilli Chutney

I make this chutney every year without fail and every year without fail it is one of the chutneys to be used up.  It is what I refer to as a ladies chutney.

You will need;

4 to 6 medium red chillies about 20g/ 3/4 oz
2kg ripe slipstone peaches specified but i just make with whatever is around
500ml/2 cups white wine vinegar
500g/2 cups of sugar
1 large onion chopped
125g/1 cup of sultanas
2 tablespoons grated fresh ginger
1 cinnamon stick
rind of one orange cut into strips

cut the chillis in half lengthways removing the seeds and finely chop the flesh.  Wear latex gloves to protect your hands this is very important whether you are male or female as you can get some burns in very funny places which is very uncomfortable.  Guess who found out the hard way.

Cut a small cros in the base of each peach then immerse into boiling waater for 30 seconds drain and cool by popping into a bowl of water with ice in.  Peel off the skins cut in half and remove the stones.  Chop the flesh.  This is the messy sticky part and to some degree fulfils our penchant for getting messy like children do when they play mud pies.

combine all of the ingredients in a large pan and stir without boiling until the sugar has dissolved.  Bring to the boil then reduce the heat and simmer for about 1 1/4 hours or until the chutney is thick and pulpy.  Stir ofent during the cooking to prevent sticking and burning on the bottom of the pan particularly towards the end of the cooking time.  Remove the cinnamon stick and the orange rind.

Spoon immediately into clean warm jars.  Turn the jars upside down for 2 minutes then invert and leave to cool.  label and date.  Leave for a month before opening to allow for the flavours to fully develop.  Store in a cool dark place for up to 12 months.  Refrigerate after opening a jar.

From experience chutneys will keep a lot longer than most foodstuffs if kept in a nice cool and dark place and will often keep for a couple of years.  Preserves will tell you whether or not they need using up and you should always go with what your inner voice is telling you about using a particular preserve.  Remember each jar is individual and unique so just because one jar might be a bit iffy does not mean necessarily that the rest of the batch is the same.

A nice chutney to serve with chicken, salads, ploughmans, cheese board and crackers to add to a casserole or stew.  This one is one that is really worth the making as is Chilli jam.  But that one is for another day.

Catch you later.

Pattypan

x

5 comments:

  1. Hiya - I'm always in awe of the diverse recipes you have, stunning!

    ReplyDelete
  2. Hi Tracy

    I am of the view that we alone are responsible for feeding our families and as a result make the most of what comes my way whether that be from the countryside, a shop, a market stall - if there is an offer on something and I can see the potential for using it I take advantage. They are often not my recipes but recipes that I have used over long periods of time and which I have added my own twist to. half the battle with cooking is finding the right recipes that work that's when people love your food as it comes from the heart and feeds them well. It is also about experimenting a little and having a bit of a play time every now and then. my grandparents and my parents are very responsible for showing us good food and feeding us good food and everything to do with that. it was a way of life that I grew into and what more of a reason do you have to have to bring people together other than to celebrate good food and good company always memorable occasions.

    Take care and thank you for your kind words.

    Pattypan

    x

    ReplyDelete
  3. Peaches is one fruit I dont like in any form (along with pears) the chutney sounds lovely

    ReplyDelete
    Replies
    1. Dawn as a child I hated peaches and apricots. mum tried every way possible to get me to eat them. it wasn't until she froze some one year and we had them for Christmas that I started eating them. Those peaches were done in a syrup but tasted so fresh. This chutney is a sweet light one not dark and heavy going and of all the chutneys is one of my particular favourites. I love pears too. hope you are keeping well. pattypanx

      Delete
  4. Will make this! I think it would go well with lamb?
    Thanks! xxx

    ReplyDelete

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