24 hours later and the house still stinks of vinegar, but I'm confident it will all be worthwhile when this gorgeous Peach & Walnut Chutney is ready to eat next month. There seems to be a lot of peaches and nectarines on special offer in supermarkets at the moment - I got 3 punnets for £1 each - so why not take advantage and have a go at some preserving?
Peach and walnut is a great combination in sweet dishes, so should also work well for a savoury chutney... time will tell! This would be lovely served alongside blue cheese, perhaps on mini oatcakes as canapés.
Recipe: Peach & Walnut ChutneyBookmark Saved!
- 6 onions finely chopped
- 14 peaches
- Zest of 2 lemons
- 720 ml vinegar cider or white wine
- 700 g caster sugar
- 175 g walnut pieces finely chopped
- 1 tsp cinnamon
- 1 tsp chilli flakes
- 2 tsp fresh ginger finely chopped (I cheated with Waitrose's Easy on the Chopped Ginger)
- Cut a cross in the top and bottom of the peaches* and cover with boiling water for 1 minute. Pour off the water and peel the skins off the peaches - they should come away easily.
- Roughly chop the flesh of the peaches and discard the stones. Peel and finely chop the onions.
- Place all the ingredients into a large pan. Bring to the boil and simmer gently (uncovered) for 90 minutes until most of the liquid has disappeared and the chutney is thick. Stir it often throughout this time to make sure it doesn't catch on the bottom of your pan.
- Sterelize 5 - 6 jars by washing in warm soapy water then placing in the oven at 150°C for 10 minutes.
- Spoon the hot chutney into the hot jars (very carefully), and leave to cool before screwing on the lids and labelling.
- Your chutney will need at least a month to mature, so store it somewhere safe ready to crack open for some tasty ploughmans' lunches in August!
- *The beady-eyed amongst you will have noticed 4 nectarines in my pan of peaches... mistakenly picked up at the supermarket, but hopefully won't affect the taste too much!