Peach Atchar
By Karen Hart for Juicy Delicious
For more inspiring recipes, visit www.juicydelicious.co.zaor or give them a shoutout on Instagram at @juicydelicioussa.
ALSO SEE: Nectarine Jam with a Hint of Ginger
Ingredients
- 2,75 kg yellow cling peaches, peeled, pitted and sliced
- 3 large onions, chopped
- 5 red chilies, seeds and membranes removed and finely chopped
- 5 garlic cloves, crushed
- 2 Tbsp coriander seeds
- 1 Tbsp black peppercorns
- 2 tsp fine ginger
- 7 cups brown vinegar
- 1½ cups sugar
- 2 Tbsp mild curry powder
- 2 Tbsp corn flour
- 2 tsp salt
- 1 tsp turmeric
Instructions
1
Prepare the peaches, onions, chilies and garlic.
2
Tie the coriander and peppercorns in a piece of muslin.
3
Add the ginger to 6 cups of the vinegar and place the muslin bag into the mixture.
4
Heat to boiling point.
5
Mix the rest of the vinegar, the remaining 1 cup, with the sugar, curry, corn flour, salt and turmeric.
6
Add the mixture with the peach slices, onion, garlic and chilies to the vinegar mixture.
7
Cook for 20 to 25 minutes.
8
Remove the spice bag and discard.
9
Pot into hot sterilized jars and seal.
Notes
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