Peach Chutney

Name: Peach Chutney (Chutney de pêches et tomates)
Cuisine: France
Ingredients: 1 kg tomatoes, skinned and deseeded, keep skins and seeds in a bowl; 1 tsp salt; 2 cm piece of green ginger, peeled and grated; 175 ml white wine vinegar; 50 g soft pale brown sugar; 1 tbsp olive oil; 1 heaped tsp coriander seed; 1 heaped tsp mustard seed; 2 peaches, preferably a bit under-ripe, blanched for 3 minutes and skinned; pinch ground cumin; 2-3 bird chillies (pebrines); 2 onions, finely chopped

Chutney de pêches et tomates

Preparation info

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

Since peaches and tomatoes are in such abundance in August, this is when to make this golden, spiced chutney which goes so well with cold roast duck or chicken.

Ingredients

1 kg tomatoes, skinned and deseeded, keep skins and seeds in a bowl
2 peaches, preferably a bit under-ripe, blanched for 3 minutes and skinned
2<

Europe
France
Condiment
Mediterranean
August
Gluten-free
Vegan

Method

Slice the peaches off their stones. Cut the tomatoes and peaches into 5 mm dice. Strain the juice from the tomato seeds and skins and reserve.

Combine the tomatoes and peaches and the strained tomato juice in a large, reliable, heavy-bottomed pan. Add all the other ingredients.

Bring to the boil, lower the heat and simmer for about 1½-2 hours or until thick. Transfer to clean wa