Peach and saffron chutney

Peach and saffron chutney

By
From
The Margaret Fulton Cookbook
Makes
6 x 250 g jars.
Photographer
Geoff Lung

Star anise is a star or flower-shaped spice available from Asian grocery stores. This is a fresh-tasting chutney that adds interest to grilled and barbecued meats, and is good, too, with cold meats.

Ingredients

Quantity Ingredient
3 firm large yellow peaches
A pinch saffron threads
1/4 cup white wine
2 tablespoons sugar
2 tablespoons white wine vinegar
1 tablespoon chinese plum sauce
1 bird’s eye red chilli
1 piece star anise
1 stick cinnamon
3 tablespoons raisins

Method

  1. Pour boiling water over the peaches in a bowl. Leave them to stand for 3 minutes, then drain and sit in a bowl of iced water. Skin the peaches, halve and remove the stones. Cut into dice. In a bowl, mix the saffron, wine, sugar, vinegar, plum sauce, chilli, star anise and cinnamon. Put the saffron mixture in a saucepan and bring slowly to the boil.
  2. Cook until the liquid has reduced a little, then add the peaches and raisins and cook gently, stirring occasionally. The chutney is ready when the peaches are soft. Spoon into hot sterilised jars and tap the jars on a hard surface to remove any air bubbles. Wipe the rims with a dampened cloth and seal. This one is best kept in the refrigerator.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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