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Peach Atchar

Karen Hart, Peaches

Ingredients

  • 2,75 kg yellow cling peaches, peeled, pitted and sliced
  • 3 large onions, chopped
  • 5 red chilies, seeds and membranes removed and finely chopped
  • 5 garlic cloves, crushed
  • 2 Tbsp coriander seeds
  • 1 Tbsp black peppercorns
  • 2 tsp fine ginger
  • 7 cups brown vinegar
  • 1Β½ cups sugar
  • 2 Tbsp mild curry powder
  • 2 Tbsp corn flour
  • 2 tsp salt
  • 1 tsp turmeric

Method

  1. Prepare the peaches, onions, chilies and garlic.
  2. Tie the coriander and peppercorns in a piece of muslin.
  3. Add the ginger to 6 cups of the vinegar and place the muslin bag into the mixture.
  4. Heat to boiling point.
  5. Mix the rest of the vinegar, the remaining 1 cup, with the sugar, curry, corn flour, salt and turmeric.
  6. Add the mixture with the peach slices, onion, garlic and chilies to the vinegar mixture.
  7. Cook for 20 to 25 minutes.
  8. Remove the spice bag and discard.
  9. Pot into hot sterilized jars and seal.