John Myers
Peach Chutney
The perfect peach chutney recipe with a picture and simple step-by-step instructions.
- 500 g Peaches white
- 200 g Paprika
- 150 g Shallots
- 1 Garlic
- 1 Red chilli pepper
- 4 tbsp Olive oil
- 75 ml Bianco balsamic vinegar
- 4 ground Allspice grains
- 1 Tbsp ground Yellow mustard seeds
- 1 tsp Turmeric
- 1 Teaspoon ground Telly cherry pepper
- 0,5 Lemon fruit juice
- Fresh oregano
- Fresh thyme
- Marjoram fresh
- 1 Bay leaf fresh
- 250 g Preserving sugar
- 1 tsp Salt
- Wash the peaches, cut in half, remove the seeds, cut away any unsightly areas and dice. Clean, wash and finely dice the paprika and chilli. Peel shallots and cut into thin wedges. Peel the garlic and grate finely.
- Grind the spices and wash the herbs and remove the stems, if necessary chop them a little coarsely.
- Approx. Clean and prepare 4 screw jars.
- Heat the olive oil in a saucepan, fry the shallots in it, then add the paprika and chilli and fry briefly. Then add peaches and garlic and cook for 5 minutes.
- Deglaze with balsamic vinegar and add sugar with the spices and herbs and bring everything to the boil while stirring! Salt and simmer for 5 minutes over low heat.
- Now distribute everything on the prepared glasses, put the lid on it and turn it upside down for about 5 minutes! I don’t necessarily have to know, but for me that’s always been part of it! 😀
- It even tastes great with Thuringian Rostbratwurst! 😀 You can also use it to refine an Asian sauce!
Facebook Comments