Allergy free peach and nectarine dessert chutney recipe

When I was a kid, on one of our visits to the family farm, I was served a bowl of peach chutney on rice for dessert that stuck in my mind as what home cooking was. I never found out the recipe or who made it. It could have been my Gran, my Pop or my Dad. Who knows. But every now and then I get a craving for peach chutney. Here is one batch of dessert chutney, using peaches and nectarines as both of these had been grown at the farm. This particular chutney tastes sweet and tangy with a hint of heat. Enjoy.

Ingredients

• 900g firm, fresh peaches and nectarines
• ½ cup cider vinegar
• ¾-1 cup white sugar, to taste
• 1 small red onion, peeled and diced
• ⅓ cup raisins or sultanas
• 1 tbsp grated ginger
• ¼ tsp cinnamon
• ⅛ tsp ground cloves
• Pinch of chilli powder (optional)
• ½ tsp salt

Method

• Blanch the peaches and nectarines to remove the skin.
• Then pit the stone fruit and slice the flesh into wedges or chunks.
• Put the vinegar and sugar into a large metal saucepan.
• Place the saucepan over a medium heat and bring the mixture to the boil.
• Add the onion, raisins, ginger, cinnamon, ground cloves and salt and simmer 10 minutes.
• Add the peach segments and simmer for an additional 5-10 minutes.
• If the peaches are still firm cook them for several minutes more.
• If you would like the syrup thicker you may cook for a minute or two extra to reduce the liquid.
• Remove the chutney from the heat and allow it to cool for 15 minutes in the saucepan.
• Serve warm over rice.
• Transfer all excess to a clean sealed container and refrigerate for up to one week.