Preparation: 15 min
Cooking time: 30-40 min
Yellow
4 peaches 1 large onion
50 g raisins
8 cl apple cider vinegar
100 g sugar
zest and juice of half a lemon
a small red chili
10 black peppercorns 5
coriander seeds
a small piece of cinnamon stick
1 teaspoonful of grated fresh ginger
Peel peaches and onion then add these two ingredients in a preserving pan or a stainless steel pot.
Add vinegar, sugar, zest and lemon juice, chopped chilli and spices.
Cook over low heat about 30 minutes, turning regularly.
Put in hot pot and place them in the fridge once cooled.
The chutney will keep for several weeks, is eaten with of cold meats, curries, steamed vegetables ... and can be made with currants, tomato and lemon, plum, pineapple and with any other fruit and vegetable of your choice.
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