Peach chutney | Rainbow Cooking

Ingredients

• 2 litre peaches, skinned, stones removed and roughly chopped (about 1,8 kg after being skinned and stoned)
• 1 cup vinegar
• 1½ cup brown sugar
• 2 onions, finely chopped
• 2 cloves of garlic, finely chopped
• At least 1 tablespoon freshly grated ginger
• 1 teaspoon salt
• Root ginger, measuring about 3 cm x 3 cm
• 1 whole dried chili
• 2 whole cloves
• 1 cinnamon stick, broken up
• 2 pods of cardamom
• Mace (or add 1 ml ground nutmeg to the mixture)