Add the chopped peaches to a large pan on a low heat and add the white sugar. Do not add water.
Once the peaches start to cook, they will release their own juices. At this point, you can increase the heat.
Simmer the peaches on a medium heat for 25 minutes or until thickened.
To test if the chutney is done, place a plate in the freezer for 10 minutes, remove and put a tsp full of chutney on it. Allow to rest for 2 minutes and push the mixture back with your finger. If it wrinkles, it’s done.
Always add your spices at the end. This keeps them fresh and punchy. Add the remaining ingredients and stir through.
Dollop into sterilised jars. Cover the top of the chutney with a very thin film of groundnut oil and a piece of parchment paper and allow to cool to room temperature. Refrigerate. Watch out for another sweet recipe using peaches later on this week. I’ve been pretending to be a pastry chef this weekend. That’s all I’m going to say.
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