Peach Chili Chutney

Ingredients for 1 servings:

• 2 kg peach(s)
• 500 g sugar
• 1 tsp salt
• 5 shallots
• 1 piece(s) ginger, thumb-sized
• 4 chili peppers, red, hot
• 500 ml vinegar (honey vinegar) or mild white wine vinegar
• 2 stalk(s) cinnamon
• 1 tsp pepper, Tasmanian

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

intense peach flavor, ideal with cheese

Wash the peaches and drain well. Then dice the peaches. Mix them in a saucepan with the sugar and salt and let them steep for about 1 hour. In the meantime, peel the shallots and dice them very finely. Remove the seeds from the chili peppers and then slice them very finely. Peel the ginger and dice it very finely. Add everything to the steeped peaches. Add the cinnamon stick and vinegar. Bring everything to a boil and then reduce slowly over very low heat. This can take up to 2-3 hours. Watch carefully towards the end and stir regularly. If the mixture thickens, it can easily burn. Finely chop the Tasmanian peppercorn with a knife and add it to the thick chutney at the end. Season to taste with salt, sugar, or pepper. Remove the cinnamon stick and ladle the chutney into small jars with twist-off lids while still hot. Seal the jars immediately and let them cool upside down.