Peach And Saffron Chutney

Let's Cook

1. Step 1.

   Place the tomatoes, onion, sultanas, brown sugar, sherry vinegar, sea salt, cinnamon, ground ginger, cayenne pepper, and saffron in a heavy saucepan. Cook over low heat, stirring frequently, for 15–20 minutes, until the ingredients begin to break down and the mixture thickens slightly.

2. Step 2.

   While the chutney base cooks, bring a large pot of water to a boil. Blanch the peaches in the boiling water for 15 seconds, then transfer them to a bowl of ice-cold water to stop the cooking. Peel the peaches and cut them into large chunks.

3. Step 3.

   Add the peach chunks to the saucepan with the chutney base. Continue cooking over low heat for another 10–15 minutes, stirring occasionally, until the peaches start to break down and the chutney becomes thick and syrupy.

4. Step 4.

   Pour the hot chutney into sterilized glass jars, leaving a little headspace. Let the jars cool completely at room temperature, then cover with lids and store in the refrigerator for up to 2 months.