Peach and raspberry chutney

A chunky and tangy fruit chutney seasoned with pink peppercorns.

Makes 2 x 250ml jars EASY 45 mins

Heat 5ml (1 tsp) olive oil in a pot over medium heat. Add ½ (110g) peeled and finely chopped large red onion and sauté, 5 minutes. Stir in 500g chopped peaches, 250ml (1 cup) white wine vinegar, 180ml (¾ cup) water, 150g sugar and 60g chopped raw cashew nuts, and simmer, 30 minutes. Stir in 100g raspberries and 20ml (4 tsp) pink peppercorns, and decant into 2 x 250ml sterilised jars. Best served with crackers and cheese alongside.

COOK’S TIP

When making home-made chutney as gifts, sterilise the jars by washing them in warm, soapy water and then rinsing. Dry them in the oven, 10 – 15 minutes, at 140°C. Spoon the chutney into the warm, dry jars and seal (to keep for up to a week in the fridge). Decorate with ribbons or festive labels, if desired.