Enjoying a good chutney as an accompaniment to a plate of cheese will help sharpen the appetite before dinner, reviving even the most jaded palate. Chutneys are also superb accompaniments for cold meats or hot stews. Choose peaches that are heavy and ripe. I store my chutneys for several weeks before using, but they can be eaten straight away if you prefer.
- Peel and cut the peaches into large chunks, then place the pieces in a large stainless-steel saucepan. Peel and grate the ginger, apples and onions and add with the other ingredients to the saucepan.
- Stir over a medium heat until the sugar dissolves, then bring to the boil.
- Cook for an hour until thick, then remove the cinnamon quill, if possible, and spoon the chutney into dry, sterilised jars. Seal.