Originally Posted by LiquidMetal
not sure if i could handle the chutney.....
It may be an acquired taste like Vegemite
. I could eat the homemade stuff by the spoonful
Peach chutney is my all time favourite. I discovered the recipe in an old New Zealand cookbook
while in Invercargill (home of the World's Fastest Indian) and adapted it a little. Salmon, avocado and peach chutney sandwiches were a staple lunch for us on weekend camping trips, so the taste of this this brings back good memories.
It works equally well using nectarines and apricots too.
With peaches in season now and some fantastic produce coming down from Macedonia at rock bottom prices, I've just made four batches of this to squirrel away for the year.
3 lb stoned, chopped peaches
1 lb chopped onions
½ lb raisins or sultanas
1 heaped cup sugar
1 flat tblspn salt
4 oz crystallised ginger, sliced
1 tsp minced chilli or chilli flakes (reduce if you prefer a milder mix)
1 tblspn grated ginger
1 flat tblspn curry powder
1 cup (250 ml) apple cider vinegar
1 cup (250 ml) malt vinegar (I couldn't get malt this time, so used red wine vinegar)
- Combine all ingredients in a pressure cooker and bring to the boil, stirring occasionally. The amount of liquid will increase as it comes to a boil.
- Seal and bring to pressure
- Turn off the heat and leave for an hour or so to cook on its own
- Take off the lid, bring to a boil and simmer 5 minutes
- Ladle into glass jars and seal immediately
- Can be eaten as soon as it cools, but best after several weeks (still good a couple of years down the track)
If boiling conventionally, simmer the mixture for about an hour instead, using at least half a cup more vinegar, as it evaporates.
This has been added to the recipe index in post #1.
outside before being labelled: