​Peach and chilli chutney (mild)

I love going to BacchusMarsh for the fresh seasonal fruit and veggies - takes me back to my childhood and the bottling and jam making that happened every year or more often when Dad’s garden produced bumper crops. I always come away from the roadside stalls with more fruit/veggies than I know what to do with - and then have a huge cook up. A couple of summers ago, I bought a big box of end of season peaches which were going at a great price. I then had to go looking for recipes; I found a couple of delicious peach recipes. (We’re just eating the ladybug the jam now - it keeps well!)
This chutney just disappears out of the fridge. A lovely combination of hot, spicy and the sweet tang of the fruit. Perfect for summer cold meats or in sandwiches, with cheese on a picnic..

Ingredients
1 Tbsp vegetable oil
1-2 red onions, sliced
700g (prepared weight) about 8 firm peaches peeled and diced.
3 birds eye chilies (or 6 mild) finely chopped (please wear rubber gloves!)
Thumb-sized piece of ginger peeled and cut into fine matchsticks
1 Tbsp cumin seeds
Cardamom - seeds from 10 pods
3 cloves
2 bay leaves
1/2 bunch of basil
A few sprigs of fresh mint
150g soft brown sugar
200ml cider vinegar
Salt

Method

1. Heat oil in large pan, add onion and cook for a few mins until starting to soften.
2. Add the remaining ingredients, increase the heat and stir to dissolve the sugar.
3. Reduce the heat and simmer uncovered until most of the liquid has evaporated and the peaches have softened - about 45 mins.
4. Transfer the chutney to hot jars, seal and leave to cool.

The chutney can be stored in a cool dry place fir up to 1 year (good luck with that!). Once opened, keep in the fridge. They say to eat within 4 weeks but it will last longer than that - if it isn’t gobbled up!
The other peach recipe soon.