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