Sherry peach chutney

Ingredients

• 1 3/4 kg Peaches, firm but ripe
• 55 g Cane sugar
• 6 pcs Red chili, dried
• 1 pcs Large red onion
• 1 clove Garlic, minced
• 3 tbsp Sherry vinegar
• 3 tbsp Sesame oil
• 1 tbsp Cumin, ground
• 1/2 tbsp Salt
• 1/2 tbsp Cinnamon, ground
• 1 tbsp Black mustard seeds

Method

1. Heat the oil in a saucepan over medium heat.
2. Add all the whole spices until the mustard seeds start popping.
3. Add very little water, to keep the contents from burning, then add the onions and cook until they start to caramelise.
4. Pour in the peaches and cook for 3 minutes. Pour in the remaining ingredients and set the heat to low. Allow the chutney to cook until it starts sticking to the spoon, stirring continuously so it doesn’t burn.
5. Pour the chutney into a can and refrigerate for about 4 days.
6. Best served with slow-cooked grilled chicken legs.