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Ginger Fruit Chutney

Ginger Fruit Chutney
2 oranges
822g can peach halves in syrup OR
4 large fresh peaches skinned, quartered and stoned
1 small onion thinly sliced
4 oz sultanas (golden raisins ?)
10oz demerara sugar
1/2 inch piece of fresh ginger peeled and chopped
1 tsp salt
1 tsp mustard seeds
1/2 tsp turmeric
1/2 pint cider vinegar

Pare the zest from one of the oranges and cut into shreds as needle thin
as you can manage
Peel both the oranges with a serrated knife, discarding all the white
pith, and chop the flesh roughly, be sure to remove all pips
Drain the syrup from the peach halves if using and chop the flesh
Place the chopped oranges and peaches in a large pan and all the
remaining ingredients and heat gently until the sugar dissolves.
Bring to the boil and simmer for 45 mins, until all the liquid has
evaporated and the fruit is soft
Pour into warm sterilized jars and leave to cool completely.
Cover tightly and store in a dark. cool cupboard.