ChutneysTalib Qizilbashpeaches, peach chutney, sauce, sweet, vegan, spread, preserve, jelly, confiture, savoury, saffron, exotic, chutney

Peach Chutney

ChutneysTalib Qizilbashpeaches, peach chutney, sauce, sweet, vegan, spread, preserve, jelly, confiture, savoury, saffron, exotic, chutney
Peach Chutney

vegan | gluten free
start to finish: 50 minutes
yields about 1½ cups (375ml)

This sweet chutney is a nice alternative to many fiery sauces and savoury chutneys. It is thick and spreadable like a marmalade. So smear some on thick bread, or lightly spread it over crackers topped with thin slices of a strong cheese, such as extra mature cheddar. When preparing this, remember that fresh, in-season peaches will yield the best results.

Ingredients:

4 peaches, peeled and sliced (about 2 cups)
1 cup sugar
1 teaspoon crushed cardamom seeds
1 bay leaf
12 whole black peppercorn 
1 scant teaspoon saffron, to taste
1 teaspoon finely chopped fresh ginger
1 tablespoon lime juice
pinch of salt

Utensils:

  • 2-litre small saucepan 

Method: 

  1. Place peaches, sugar, cardamom, bay leaf, peppercorn, saffron and ginger in a small saucepan. Mix well and cook on MEDIUM-LOW. Stir regularly as the peaches soften and press gently with a spatula to speed along the process. Continue to cook until the chutney is thick like a jam.

  2. After about 40-45 minutes, the chutney should be ready. Notice the chunky texture where soft pieces of peach are visible. The peaches should not become mush and the chutney should not be smooth. 

  3. Remove and discard the bay leaf.

  4. Add the lime juice and a pinch of salt. Stir. 

  5. Let it cool and then transfer to, and store in, standard canning jars and refrigerate.