Tuesday, October 01, 2013

Chutney Tuesday : curried peach and fig chutney

I couldn't resist the good value of the fruit available recently and was inspired to try making a peach based chutney.

2 tbls vegetable oil
12 peaches, peeled, stoned and chopped
6 small onions (500-550g) diced
4 figs, choped, stems removed
250ml white wine vinegar
250g light soft brown sugar
2 tsp garam masala
1 tsp dried crushed chillies
1 tsp cumin seeds (crushed in mortar and pestle)
1 tsp coriander seeds (crushed in mortar and pestle)

fry onion and spices in oil until softened, add all remaining ingredients, bring to the boil and cover, cook (stirring frequently) for about 20 mins or until peaches very soft.
continue to simmer uncovered for approx another 25 mins until has the appearance of jam and a wooden spoon can be dragged throough leaving a channel.
spoon into hot sterilised jars, and apply lids firmly.

makes approx 7 250ml jars

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