Peach chutney- Luciano delivers

[montjoye]

I had said that Luciano the peach tree didn't give me any useful fruit. This year is different. I was alerted to the presence of fruit by a few found sitting on the ground a couple of days ago. Rummaging under the leaves, I found quite a crop. I picked all the ripe ones which came to about a kilo and am in the process of making chutney from it. I guess there is another 2-3 kilos? on the tree still ripening.

It would seem these are white peaches. No the tree wasn't labelled well when I bought it. Even ripe, the skins are green, but the insides are white with a pink centre and a lovely scent.


I've used this recipe (link below) with a few changes:
-in place of the onion, I sauted a similar volume of celery, plus added two handfuls of sultanas to the mix
-there was about 800-900g peach flesh instead of the 700g in the recipe
-4 chillis instead of 6, and mine were deseeded (old ones from the freezer)
-ginger was a heaped dessert spoon from the jar in the fridge

http://www.bbcgoodfood.com/recipes/3158677/peach-and-chilli-chutney


Here are all the ingredients in the pot. I love this stage, ready to go and before it goes all brown and gloopy.




And four little jars of chutney, nice and thick. Smelled wonderful while cooking.

• 1 tbsp vegetable oil
• 700g (prepared weight) firm peach(about 8), peeled and cut into small dice
• 6 thumb-sized red chillies, finely chopped
• thumb-sized piece ginger, peeled and cut into fine matchsticks
• 1 tbsp cumin seed
• seeds from 15 cardamom pods
• 200g soft light brown sugar
• 250ml cider vinegar