Peach and shallot chutney

Ingredients for 1 servings:

• 500 g peach(s), fresh or from the can
• 350 g shallot(s), peeled, halved
• 300 ml white wine vinegar
• 200 ml white wine
• 300 g cane sugar
• 3 tbsp olive oil
• 1 pinch of sea salt
• 3 tbsp, heaped cane sugar
• 3 tsp, heaped ginger, finely diced
• 1 ½ tsp cumin
• 3 tsp, heaped chili flakes
• 1 ½ tsp, heaped mustard seeds, brown
• ½ tsp, heaped peppercorns, black
• 1 ½ tsp, heaped fennel seeds
• 1 ½ tsp, heaped fenugreek leaves, dried
• 1 ½ tsp, heaped black cumin

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Christmas chutney

Roast the peeled, halved shallots with the olive oil and 3 tablespoons of brown sugar in a fireproof pot at 200°C for 30 minutes until golden brown. Stir occasionally and season with a pinch of salt at the end. Heat all seven spices in a pan for 1 minute (not too hot) and then grind them in a mortar and pestle. In a saucepan, combine the peaches with the ginger, white wine vinegar, white wine, the spices, and the large portion of brown sugar. Bring to a boil and simmer for 10 minutes. Add the shallots from the oven and reduce for another 15 minutes while simmering. Allow to cool slightly. Transfer the contents of the pot to a food processor and blend for 2-3 minutes. Bring back to a boil briefly and then pour the hot chutney into rinsed jars. Tastes great spread on wraps.