peach, chilli and rosemary chutney
- 6 peaches, cut into wedges
- 1 white onion, finely chopped
- 2 cloves garlic, crushed
- ½ teaspoon dried chilli flakes
- 2 sprigs rosemary
- 1 cup (250ml) apple cider vinegar
- 1½ cups (330g) caster (superfine) sugar
- 1 teaspoon sea salt flakes
- Place the peach, onion, garlic, chilli, rosemary, vinegar, sugar and salt in a large saucepan over high heat. Bring to the boil, reduce the heat to medium and cook, stirring occasionally, for 40–45 minutes or until thickened+. Remove the rosemary sprigs and pour into sterilised jars++. Allow to cool. Makes 5 cups
+ To test whether the chutney is ready, chill a small saucer in the freezer. Place a spoonful of chutney on the cold saucer and run your finger through the middle. If the line remains, it’s done.
++ To sterilise glass jars, preheat oven to 120°C (250°F). Wash the jars and their (metal) lids in soapy water, rinse and place on an oven tray. Heat for 20 minutes. Allow to cool before filling.
TIP
This chutney will keep refrigerated for up to 3 weeks.
Photography: Anson Smart
© DONNA HAY GROUP
