Summary

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

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Instructions

1. Peel and stone the vineyard peach. Then dice.
2. Cut the onion and the garlic cloves into small cubes.
3. Finely chop the mint, rub off the lemon peel.
4. 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.
5. Pour the chutney into twist-off glasses while it is still hot and leave to cool while standing on the lid.
6. The chutney has a shelf life of 2 years.