AT A GLANCE
|01||Combine onion, vinegars, sugar, ginger and 2 tsp salt in a large saucepan over high heat and stir occasionally until reduced by half (15 minutes). Add peaches and stir occasionally, adding sultanas halfway through cooking time, until tender and jam-like, (30-40 minutes). Set aside to cool.|
|02||Meanwhile, sterilise jars and lids in a large saucepan of boiling water, boil over high heat for 10 minutes, carefully remove jars and lids with tongs and set aside open-side up to cool.|
|03||Follow steps 6-8 of pickled radish recipe.|
Note Makes about 1.5 litres. Fruit doesn't need to be salted before pickling, though we recommend adding a little salt to the pickling liquid. Peach and ginger chutney will keep stored in a cool, dry, dark place for three months. You'll need to begin this recipe two weeks ahead.