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 chillies 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 cross in the base of each peach then immerse into boiling water 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 often 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

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