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Mrs Ball's Style Peach Chutney
A classic South African sweet and spicy peach chutney, perfect as a condiment for a variety of dishes.
đ§ Ingredienser
- 500g Dried peaches(Ensure they are unsulfured for best flavor and color.)
- 400g Granulated sugar(White granulated sugar is traditional.)
- 500ml White vinegar(A good quality white vinegar (5% acidity) works best.)
- 2 tbsp Fresh ginger(Finely grated or minced.)
- 2 tbsp Mild curry powder(Use a good quality, mild curry powder. Adjust to your spice preference.)
- 250ml Water(For soaking the peaches.)
đšâđł Instruktioner
- 1
Prepare the peaches: Place the dried peaches in a large bowl and cover them with 250ml of water. Let them soak for at least 1 hour, or until they are plump and rehydrated. Once rehydrated, drain off any excess water and chop the peaches into small, bite-sized pieces. Aim for pieces that are roughly 1-2 cm in size.
â±ïž 1 hour (soaking) + 15 minutes (chopping) - 2
Combine ingredients: In a large, heavy-bottomed saucepan or Dutch oven, combine the chopped rehydrated peaches, granulated sugar, white vinegar, grated ginger, and curry powder. Stir everything together until well combined. The mixture will seem quite liquidy at this stage.
â±ïž 5 minutes - 3
Cook the chutney: Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently to dissolve the sugar and prevent sticking. Once boiling, reduce the heat to low and let it simmer gently. Cook, uncovered, for approximately 1 hour to 1 hour 30 minutes, stirring occasionally. The chutney is ready when it has thickened considerably to a jam-like consistency and the peaches are tender. You should be able to draw a wooden spoon through the mixture and have it hold its shape for a few seconds. Be careful as it can splatter.
â±ïž 1 hour 30 minutes - 4
Sterilize jars: While the chutney is simmering, prepare your jars. Wash them thoroughly and sterilize them by either running them through a hot dishwasher cycle, boiling them in water for 10 minutes, or baking them in a low oven (around 120°C / 250°F) for at least 15 minutes. Keep the jars warm until you are ready to fill them.
â±ïž 20 minutes - 5
Bottle the chutney: Once the chutney has reached the desired consistency, carefully ladle it hot into the warm, sterilized jars, filling them to about 1 cm from the rim. Wipe the rims clean with a damp cloth to ensure a good seal. Seal the jars immediately with sterilized lids and bands.
â±ïž 10 minutes - 6
Cool and store: Allow the jars to cool completely at room temperature. As they cool, you should hear the lids 'pop' as they seal. Check the seals by pressing the center of the lid; it should not flex. Store the sealed jars in a cool, dark place. The chutney will continue to mature and develop flavor over time.
â±ïž Several hours
đĄ Proffstips
- âThis chutney is incredibly versatile and pairs wonderfully with curries, grilled meats, cheese boards, and even sandwiches.
- âFor a spicier chutney, add a pinch of cayenne pepper or a finely chopped fresh chili (like a bird's eye chili) along with the ginger and curry powder.
- âThis recipe makes a large batch, perfect for gifting or for keeping your pantry stocked. It can be easily halved if desired.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Use dried apricots instead of or in addition to dried peaches for a slightly different flavor profile.
- Add a tablespoon of sultanas or raisins for extra texture and sweetness.
- For a richer flavor, a splash of brandy or sherry can be added towards the end of the cooking time.