Prep 20 mins
Cook 1 hr
This came about because I made some peach chutney that was too jam-like, so no-one would eat it. I had a recipe for apricot salsa to serve with baked brie, so I used the peach chutney instead. I originally used some onion marmalade I had in the fridge, but it works equally well without. I have to keep making it as it is used very quickly (it goes especially well with cheese), but it keeps for weeks in the fridge.
- 6 ripe peaches
- 1 small red pepper (optional)
- 2 red chilies
- 2 medium onions, chopped
- 1⁄2 pint malt vinegar
- 10 -12 ounces sugar
- 1 tablespoon onion marmalade (optional)
- 1 tablespoon yellow mustard seeds
- lemon juice
- Preheat the oven to 425F and roast the red pepper (the chillies too if you want) until the skin is blackened. Put into a plastic bag (or wrap in plastic) and leave for 10-15 minutes.
- Meanwhile, peel the peaches and chop really small (unless you prefer it chunky) and put into a large saucepan with the onions, mustard seeds and vinegar. Bring to a simmer.
- Peel the skin off the red pepper and deseed (peel the chillies too if you roasted them). Chop the red pepper and chillies finely (a food processer works best here), and add to the saucepan.
- Add 10 oz sugar and some salt and simmer the mixture until it has the consistency of runny jam.
- Taste and add more salt if needed. This is the point to add more sugar, if needed, and some lemon juice to taste.
- Pour into warm sterilised jars, cover and leave to cool before refrigerating.