I usually make this chutney every second year and try a different or new one every other year. It always goes down a treat. Its based on a recipe from Amisfield Winery. I really can’t go pass a bargain at the market or vege shop and I really enjoy eating Summer fruits over the Winter!
Makes about 3 medium size jars
500g onions, diced small
500g brown sugar
500ml apple cider vinegar
1kg peaches, nectarines ,apricots, stones removed
1.5 tsp salt
1 cup raisins
1 cup chopped dates
1 tsp turmeric
1 tsp cinnamon
1 T mustard seeds
1/2 tsp chilli powder
1 dried chipotle chilli (optional)
Heat a little oil in a large pot and sweat the onions until soft.
Cut the peaches and nectarines into 6ths or large dice and the apricots into quarters.
Add the remaining ingredients and gently bring to the simmer, dissolving the sugar before bring the chutney to the boil.
Turn down the heat to low and simmer for 2 hours uncovered, stirring until it has reduced and thick. It will start to stick towards the end so keep an eye on it. Remove the whole chilli if you used one.
Pour into sterilised jars and top with boiled lids.
Keep in a cool dark place if it lasts that long!
To sterilise the jars, place clean jars in a 120 degree oven for 20 minutes. Carefully remove and place on a tray ready to be filled. Fill the jars, clean the rim with a paper towel or clean cloth and then place on the lids. Run under a hot tap to clean the jars and then tip upside down to help form the seal.