Peach and currant chutney

Ingredients for 1 servings:

• 150 g peach(s), fresh
• 150 g black currants
• 50 ml apple cider vinegar
• 100 g gelling sugar 2:1
• 1 lemon(s)
• 2 tbsp beetroot
• 1 tsp salt
• 1 tbsp Thai curry paste, green
• 1 tbsp Thai basil

Instructions

Working time approx. 20 minutes; Rest time approx. 8 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 13 minutes

black currants, fresh peaches

Cut a cross into the peaches at the blossom end with a knife, place them in a deep bowl, and pour boiling water over them until they are covered. After three minutes, drain, rinse, and peel off the skin. Cut into wedges, remove the pit, and then cut into pieces. Halve the lemon and squeeze it. Add the juice to the peaches. Place the peach pieces and the remaining ingredients in a saucepan. Bring to a boil briefly, then simmer over very low heat for about 30 minutes, until a mushy consistency is reached. Season to taste and see if you need to add a little more sugar and/or salt. Transfer to jars while hot and screw on the lids immediately. For better storage, turn the jars upside down for five minutes, then turn them over again, or boil the jars in a pressure cooker for 15 minutes. They will then keep for several years.