Sweet, tangy, and bursting with flavour, this peach and raspberry chutney is the perfect blend of the finest fruits.
Instructions
Heat 5ml (1 tsp) olive oil in a pot over medium heat. Add ½ (110g) peeled and finely chopped large red onion and sauté, 5 minutes.
Stir in 500g chopped peaches, 250ml (1 cup) white wine vinegar, 180ml (¾ cup) water, 150g sugar and 60g chopped raw cashew nuts, and simmer, 30 minutes.
Stir in 100g raspberries and 20ml (4 tsp) pink peppercorns, and decant into 2 x 250ml sterilised jars.
Best served with crackers and cheese alongside.
Notes
When making home-made chutney as gifts, sterilise the jars by washing them in warm, soapy water and then rinsing. Dry them in the oven, 10 – 15 minutes, at 140°C. Spoon the chutney into the warm, dry jars and seal (to keep for up to a week in the fridge). Decorate with ribbons or festive labels, if desired.
ALSO SEE: Beetroot chutney jar
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
