Peach, Green Chilli & Ginger Chutney

Name: Peach, Green Chilli & Ginger Chutney
Ingredients: 8 cloves of garlic, peeled and halved; 400g (14oz) demerara sugar; 300g (11oz) fresh ginger, peeled and finely chopped; 2 tablespoons sea salt; 1 litre (1¾pints) cider vinegar; 5 hot green chillies, chopped; 1kg (2¼lb) ripe peaches, stones removed and cut into quarters; 4 lemon-grass stems (pull the outer 2 layers off and finely chop the lower half of the stems); 8 lime leaves; 500g (18oz) tamarind paste; 2 teaspoons ground allspice; 250g (9oz) muscovado sugar; 3 teaspoons finely ground star anise; 500g (18oz) red onions, peeled and quartered

Preparation info

Difficulty
Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

This is a spicy, rich chutney that goes as well with fish as it does with offal and game. It’s also good on toast with cheese, or as a bruschetta with roast tomatoes and grilled pancetta.

Ingredients

1kg (2¼lb) ripe peaches, stones removed and cut into quarters
1 litre (1¾<

Gluten-free
Vegan

Method

In a large pot bring the vinegar, sugars, tamarind and spices to the boil and boil for 5 minutes. Add all the other ingredients and bring back to the boil, then lower the heat to a moderate simmer and cook for 50 minutes until the chutney has reduced to a thick mixture. Be careful to stir gently every 5—10 minutes to prevent sticking on the bottom of the pot.

Spoon the mixture into hot