While the chutney is still hot, bottle it in warm, sterilised jars.

Ingredients

  • 2 kg yellow cling peaches (peeled, stoned and diced)
  • 500 g onion (diced)
  • 1 red chilli (finely chopped)
  • 250 ml white wine vinegar
  • 300 g sugar
  • pinch salt
  • 1 tsp ground ginger
  • 1/2 tsp dried mustard powder

Method

  • Peel, stone and dice the peaches. Dice the onions. Measure all other ingredients.
  • Place all the ingredients in a heavy based pot. Cover and slowly bring up to the boil.
  • Reduce down to a simmer and simmer until the chutney has reduced and is thick and syrupy. Stir constantly! Depending on how soft the fruit is, this may take an hour-and-a-half.
  • While the chutney is still hot, bottle it in warm, sterilised jars. Put the lid on immediately.
  • Sterilising Jars and Bottling:
  • If collecting used glass jars, make sure the lids fit securely and haven't been bashed or dinged. Any air getting into the preserve will contaminate it.
  • Give the bottles and lids a good wash and rinse well. Try to get the labels off. Boiling the bottles in a large pot of water is very effective.
  • Preheat an oven to 150°C and dry the clean bottles for 10-15 minutes.
  • Using a funnel, pour the hot chutney into the hot bottles. Close with the lid immediately.

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