in Recipes

Peach chutney with ginger and chili

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Ingredients for 1 servings:

  • 2 ½ kg peach(s), ripe, cut into medium pieces
  • 500 ml vinegar
  • 500 g gelling sugar (preserving sugar)
  • 250 g brown sugar
  • 4 tsp coriander, ground
  • 4 tsp cumin, ground
  • 2 tsp salt
  • 1 piece(s) ginger, approx. 10 cm, peeled, grated
  • 4 peperoncini, dried, finely ground
  • 2 packs of gelatin powder (optional – depends on the consistency of the peaches)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Combine all ingredients (except the optional gelatin) in a large, acid-resistant saucepan. Bring to a boil slowly and simmer for approximately 1/2 to 2 hours, depending on your taste. Test for settling; if necessary, add the gelatin soaked according to the package instructions. Pour into prepared jars while still hot. Seal immediately, let stand upside down for 10 minutes, and then invert. Pairs well with grilled meat, fish, rice dishes, Indian flatbread, etc.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Jamie's Bolognese

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