INGREDIENTS
2 tablespoons olive oil
1 large brown onion, finely chopped
3 garlic cloves, crushed
2 teaspoons finely grated ginger
3 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
1kg yellow peaches, stones removed,
roughly chopped (about 6 peaches)
4 pieces chipotles in Adobo sauce, finely
chopped
1 cup white sugar
1 cup apple cider vinegar
2 teaspoons sea salt flakes and freshly
ground black pepper
METHOD
- Heat oil in a medium saucepan over medium heat. Add
onion and cook for 5 minutes or until softened. Add
garlic, ginger, cumin, coriander and paprika. Stir until
combined and cook for 2 minutes or until aromatic. - Add peaches, chipotle, sugar and vinegar. Stir until
combine and mixture comes to the boil. Reduce heat
and simmer, uncovered, for 40 minutes or until a thick
chutney forms. Season with salt and pepper. Ladle into
sterilized jars and cover with lids. Cool. Once cooled,
store in a cool dark place for up to 6 months. Perfect to
serve with grilled chicken, steak, pork or fish.
Recipe credit: Australian Summer Stonefruit
(facebook.com/AustraliaSummerStonefruit)
