Summary

Ingredients

• 2 kg peach (s)
• 500 g suar
• 1 teaspoon salt
• 5 shallot (s)
• 1 piece (s) ginger, the size a thumb
• 4 chilli pepper (s), red, hot
• 500 ml vinegar (honey vinegar) or mild white wine vinegar
• 2 sticks cinnamon
• 1 teaspoon pepper, Tasmanian

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Instructions

1. Wash the peaches and drain well. Then dice the fruit. Mix with the sugar and salt in a saucepan and let steep for about 1 hour.
2. In the meantime, peel the shallots and cut them into very small cubes. Remove the seeds from the chilli peppers and then cut them into very fine rings. Peel the ginger and also dice very small. Add everything to the pulled peaches. Also add the cinnamon stick and vinegar. Bring everything to the boil once and then slowly reduce to a very low heat. This can take up to 2-3 hours. Be careful towards the end and stir regularly. If the mass becomes thick, it can easily burn.
3. Chop the Tasmanian pepper very finely with a knife and add it to the thick chutney at the end. Possibly season with salt, sugar or pepper.
4. Remove the cinnamon stick and pour the hot chutney into small twist-off jars. Close the jars immediately and let them cool upside down.