Peach and chilli chutney
( MAKES 4 cups )
Don’t taste test a chutney during cooking — it is far too vinegary to evaluate the finished flavour.
- Heat the oil in a large heavy saucepan. Sauté the onion, until softened but not brown. Add the remaining ingredients, stirring to dissolve the sugar.
- Simmer on low heat for about 45 minutes, until most of the liquid has evaporated.
- Pour into sterilised jars and seal.