There was major excitement last week. And no, I am not talking about ex-Tropical Cyclone Debbie passing through here, leaving a watery mess in her wake. I am talking serious green grocer haul! I scored 13kg bananas for $5, 8kg tomatoes for $5 and 10kg peaches for $5. Yep. A total of $15 for all that! Now I consider myself pretty decent at grabbing a food bargain, but even I was impressed with this lot.
But what to do with it all? Bananas were baked into breads, cakes and chocolatey oat cookies, frozen for later and distributed to family. Tomatoes were turned into tomato sauce, tomato powder and BBQ sauce. The peaches? They were frozen, dehydrated, canned in slices and finally, some were made into chutney.
And let me tell you, the chutney is delicious! It’s sweet and sour, just like chutney should be. It’s got a bit of kick from a sneaky chili or 12. And it’s just unusual enough to be interesting to the taste buds without any ‘what the?‘ factor. It’s perfect with cheese, or as the star ingredient in sticky chutney chicken for dinner. Want to try it? Here’s how to make it at home 🙂
Ingredients for Peach & Chili Chutney
1.5kg peaches- peeled and roughly chopped
2 green apples- grated finely
1 large brown onion- finely diced
2 cups apple cider vinegar
1 cup red wine vinegar
2 cups dark brown sugar
finely chopped chili to taste or cheat and use chili paste (1-12 chilies. It’s up to you)
1 tsp ginger- finely grated or use ginger paste
1 tsp garlic- crushed or use garlic paste
1 tsp salt
1 tsp chili powder
1/4 tsp cinnamon
Optional extras if you want a bit of extra kick
1/2 tbsp mustard powder
1 tsp cayenne pepper
How to Make Your Chutney
- Prepare your fresh produce. Grate your apple, dice your onion, peel and chop your peaches. Mash your peaches with a potato masher and add the apple and onion. Stir together and put to the side.
- Put all of your other ingredients (except the chili) into a medium sized saucepan over medium heat. Stir well to combine.
- Add the peach, apple and onion mix to the pot and stir well. Turn up the heat and bring the mixture to the boil. Once it is boiling, reduce to a simmer. Continue to simmer, stirring occasionally, until the mixture has reduced by half.
- Each time you stir, have a taste test and continue to add chili until you get it just right. This is different for everyone so I haven’t given an exact amount. Just add one chili’s worth of paste each taste until you are satisfied. Remember a lot of the heat will disappear when the chutney cools, so it’s better to go slightly hotter than you think you want.
- Meanwhile, prepare your jars. This recipe makes approximately 6 jelly jars worth of chutney. Wash your jars in hot, soapy water, rinse well and put into the oven on 150C to keep warm. Fill your waterbath pot with water and turn it on to heat.
- Once your chutney has thickened and reduced, ladle it into your hot jars. It’s easier if you use a jam funnel like this one (affiliate link). Wipe the jar rims clean with a damp cloth, attach lids and bands. Waterbath for 20 minutes. Allow the water to cool before you remove your jars.
POP! POP! POP!
Listen to those jar lids pinging when you take them out of the waterbath. So satisfying 🙂
Don’t forget to let your jars cool overnight before you remove the bands and move the jars to your pantry. It is normal for the chutney to come out a brown colour. This is why I don’t bother to put the peaches into lemon juice to prevent discolouring. It’s going to happen anyway with this recipe.
I made a batch of this yesterday, and already one jar is gone! It is just so tasty.
Try it and see 🙂
Happy Canning x