5 Large peaches peeled and cut in large bite size pieces
1 Cup of Sultana raisins
1 Large Onion chopped
1 3cm piece of ginger – peeled & cut in thin strips
1 Cup light brown sugar
1 Cup White vinegar or Apple cider vinegar
1 Tablespoon White Mustard Seeds
1 Tablespoon Dark Mustard Seeds
1 Tablespoon All Spice
1 Teaspoon Cinnamon
1 Tablespoon Chilli peppers
Stir all the ingredients in a heavy base saucepan and bring to a low simmer. Cook the ingredients for a good hour, mixing on a regular basis.
The mixture will thicken and become like a jam. If it is too liquid, increase the heat and bring the chutney to a medium boil. The liquid will evaporate and the jam will thicken.
Let the chutney cool at room temperature and pour in small jars.
Seal the jars properly and place in the fridge.
I start in October… to be ready for Christmas !