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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This low cost, gorgeous roasted peach chutney, has a load of lovely warm spices – this is a great recipe and is the perfect partner for cheese and meat.
1 Preheat oven to 200ºC. Peel, halve and stone peaches. Place on a baking tray lined with greaseproof paper. Roast for 30 minutes or until peaches begin to brown at the edges.
2 Tip peaches and any juices into a large non-stick pan. Add the remaining ingredients. Stir over a gentle heat until sugar has dissolved.
3 Bring to the boil then reduce heat and simmer for 1 1/2 hours until chutney is thick and pulpy. Stir occasionally to break up peaches and prevent mixture from sticking to the base of pan. Remove cinnamon sticks.
4 Spoon into prepared jars while still hot. Leave for at least 2 weeks to allow flavours to develop.
Keeping time: 4-6 weeks
This chutney will improve with age. However, unless preserves are stored in sterile jars, the contents can quickly go off. Here’s how to prepare your jars for preserving:
Calories 22 cal
Kilojoules 90 kJ
Total fat N/S g
Saturated fat N/S g
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