Recipe

Peach and cardamom chutney

Apr 27, 2013 2:00pm
  • 15 mins preparation
  • 1 hr cooking
  • Makes 4 Cup
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Ingredients

Peach and cardamom chutney
  • 400 gram dried peaches, coarsely chopped
  • 1 cup sultanas
  • 2 tablespoon lemon peel, chopped
  • 1 cup white wine vinegar
  • 1/2 cup raw caster sugar
  • 5 clove garlic, peeled, chopped
  • 2 fresh small red chillies, seeded, thinly sliced
  • 2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 tablespoon ground cardamom
  • 1 teaspoon ground cinnamon

Method

Peach and cardamom chutney
  • 1
    Place peach in a medium bowl. Cover peach with cold water; soak for 1 hour to soften. Drain.
  • 2
    Combine peach, 1 1/2 cups water, sultanas, lemon and vinegar in a large heavy-based saucepan over moderate heat. Bring to the boil. Reduce heat; simmer, uncovered. for 10 minutes or until fruit is tender.
  • 3
    Add sugar, garlic, chilli, salt, cumin cardamom and cinnamon. Simmer, stirring often, for 30-40 minutes or until liquid reduces and mixture thickens. Spoon chutney into hot sterilised jars. Seat while hot.

Notes

You can use 1/3 cup chopped preserved lemon instead of peel. Use a combination of dried fruit, such as apples and apricots. You can use regular caster sugar instead of raw.

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