PEACH CHUTNEY

Recipe La Torre del Visco 

Ingredients 

20 ml sunflower oil

1 tsp cumin seeds

1 tsp fennel seeds

1 tsp black mustard seeds

5cm piece fresh ginger

250 ml water

200 ml fresh orange juice

1 tsp turmeric

2kg peaches - skinned and cut into small dice

2 granny smith apples - peeled and cut into small dice

6 dtsp brown sugar

6 dtsp white wine vinegar

1 or 2 whole dried chilli(s)

salt

Method::

Heat the oil in a heavy based saucepan and gently fry the cumin, fennel and mustard seeds for a minute.  Add the ginger (peeled and cut into thin strips) and cook for 2 minutes more.

Add the turmeric, water and orange juice.  Bring to the boil, lower the heat and then simmer for 15 minutes.

Add the peach, apple, sugar, vinegar and chilli(s).  Cook gently for about 1 hours or until the fruit is very soft and the mixture is the consistency of chutney / jam. 

Remove the dried chilli(s) and season with salt.

While still hot put the chutney into jam jars (which have previously been sterilised in a pan of boiling water for 5 minutes).  Seal the jars with tight fitting lids.

The chutney can be eaten straight away or used within a couple of months if the bottles are kept in the refrigerator.