Chutneys, Pickles and Relishes Recipes - Peach Chutney

Ingredients

• 2.5ml/1 in ginger root, bruised

• 6 peaches, skinned, stoned and sliced

• 100g/4 oz sultanas (golden raisins)

• 3 onions, finely chopped

• 15ml/1 tbsp salt

• 350g/12 oz granulated sugar

• 300ml/1/2 pt malt vinegar

• 15ml/1 tbsp mustard seeds

• finely grated rind and juice of 1 lemon

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Method:

1. Tie the ginger in a piece of muslin (cheesecloth) and tie to the pan handle with a piece of string. Put all the ingredients into the pan and stir over a gentle heat until the sugar has dissolved.

2. Bring to the boil then simmer gently, stirring occasionally, for about 1 hours until thick. Discard the ginger, spoon into warm jars, seal and store for 2-3 months before eating.