Peach Chutney from Two Fat Ladies Obsessions by Clarissa Dickson Wright
Cut up the peaches, discarding the pits, and place in a good aluminum pan, or, better still, a stainless steel preserving kettle. (Copper pans should never be used for chutneys.) Pour the vinegar o...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Chef's knife
- Cutting board
- Aluminum pan
- Preserving kettle
- Stove
Ingredients
- Grated zest and juice of 1 large lemon
- 1½ cups golden raisins
- 1 cup plus 2 tbsp dark brown sugar
- 2½ cups malt vinegar (approx)
- 1 lb onions, chopped
- 1 tbsp mustard seed
- 1-in cube of fresh ginger root, peeled and finely grated
- 1½ tsp salt
- ¾ tsp ground cinnamon
- 2 lb peaches, skinned
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