Red Vineyard Peach Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g peach (s), (red vineyard peach)
- 100 g suar
- 150 ml vinegar, (honey vinegar or mild white wine vinegar)
- 1 onion (s), red
- 5 sprigs mint
- 3 cloves garlic
- 0.5 ½ lemon (s), organic, the zest
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Peel and stone the vineyard peach. Then dice.
- Cut the onion and the garlic cloves into small cubes.
- Finely chop the mint, rub off the lemon peel.
- Put all ingredients in a saucepan and bring to the boil. Slowly reduce over low heat - can take up to 2 hours. Stir well, especially at the end, as the mixture can easily burn.
- Pour the chutney into twist-off glasses while it is still hot and leave to cool while standing on the lid.
- The chutney has a shelf life of 2 years.
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