Peach and saffron chutney
( MAKES 3 cups )
Photo by Jan Bilton
Choose free-stone peaches if possible.
- Place all the ingredients, except for the vinegar, in a heavy-based saucepan. Stir well and bring to the boil. Simmer for 5 minutes.
- Add the vinegar and simmer on low heat for 30 minutes, until thickened.
- Pour into sterilised jars and seal.
More recipes from Jan using summer fruits