Ingredients
| 2kg ripe yellow-fleshed peaches (or nectarines) | |
| 6 limes (or 4 lemons) | |
| ¼ cup neutral oil | |
| 1 tablespoon mustard seeds | |
| 600g onions, peeled and diced | |
| 6–8 red chillies, finely chopped, seeds included | |
| 60g ginger, peeled and finely chopped | |
| 1 tablespoon coriander seeds, lightly crushed | |
| 1½ cups cider vinegar or white vinegar | |
| 2 tablespoons salt | |
| 3½ cups sugar | |
| 4 whole makrut lime leaves |
View the recipe collection here
Instructions
| 1. | Peel the peaches and discard the stones. Leaving the skins on is optional, but the colour is a little ‘muddier’. |
| 2. | Chop the peach flesh into roughly 2cm pieces. Set aside. |
| 3. | Top and tail the limes or lemons to get rid of the parts with the most pith, then cut into thin slices and dice. Set aside. |
| 4. | Heat the oil in a large saucepan or jam pan and sauté the mustard seeds, stirring constantly, until they begin to pop. |
| 5. | Turn the heat down and stir in the prepared onions, chillies, ginger and coriander seeds. |
| 6. | When the onions are softened, stir in the vinegar, salt, sugar and lime leaves. |
| 7. | Stir in the prepared peaches and limes or lemons. |
| 8. | Bring the chutney to the boil and simmer for 1¼ – 1½ hours over a medium-low heat. |
| 9. | The chutney is ready when a small amount on a freezer-cooled saucer wrinkles when nudged with a finger. |
| 10. | Discard the lime leaves and pour into hot, sterilised jars and seal with hot, sterilised, screw-on metal lids. |
Relish: Chutneys,
relishes, preserves,
sauces & dips from
around the world,
by Rowan Bishop,
photography by
Carolyn Robertson,
published by Bateman
Books, RRP $45.