Name: Peach and cardamom chutney
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 400 gram dried peaches, coarsely chopped; 1 cup sultanas; 2 tablespoon lemon peel, chopped; 1 cup white wine vinegar; 1/2 cup raw caster sugar; 5 clove garlic, peeled, chopped; 2 fresh small red chillies, seeded, thinly sliced; 2 teaspoon salt; 1 teaspoon ground cumin; 1 tablespoon ground cardamom; 1 teaspoon ground cinnamon

Peach and cardamom chutney

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Makes 4 Cup

Prep

15M

Cook

Total

1H 15M

Ingredients

400 gram dried peaches, coarsely chopped

1 cup sultanas

2 tablespoon lemon peel, chopped

1 cup white wine vinegar

1/2 cup raw caster sugar

5 clove garlic, peeled, chopped

2 fresh small red chillies, seeded, thinly sliced

2 teaspoon salt

1 teaspoon ground cumin

1 tablespoon ground cardamom

1 teaspoon ground cinnamon

Method

1.Place peach in a medium bowl. Cover peach with cold water; soak for 1 hour to soften. Drain.

2.Combine peach, 1 1/2 cups water, sultanas, lemon and vinegar in a large heavy-based saucepan over moderate heat. Bring to the boil. Reduce heat; simmer, uncovered. for 10 minutes or until fruit is tender.

3.Add sugar, garlic, chilli, salt, cumin cardamom and cinnamon. Simmer, stirring often, for 30-40 minutes or until liquid reduces and mixture thickens. Spoon chutney into hot sterilised jars. Seat while hot.

You can use 1/3 cup chopped preserved lemon instead of peel. Use a combination of dried fruit, such as apples and apricots. You can use regular caster sugar instead of raw.
Note

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