RECIPE | Getting sweet and spicy with a peach atchar

PEACH ATCHAR

Ingredients

• 2.75 kg yellow cling peaches, peeled, pitted and sliced
• 3 large onions, chopped
• 5 red chillies, 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
• 1½ cups sugar
• 2 Tbsp mild curry powder
• 2 Tbsp cornflour
• 2 tsp salt
• 1 tsp turmeric

Method:

1. Prepare the peaches, onions, chillies and garlic.
2. Tie the coriander and peppercorns in a piece of muslin.
3. Add the ginger to six 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 one cup, with the sugar, curry, corn flour, salt and turmeric.
6. Add the mixture with the peach slices, onion, garlic and chillies to the vinegar mixture.
7. Cook for 20-25 minutes.
8. Remove the spice bag and discard.
9. Pot into hot sterilised jars and seal.

Recipe courtesy of Juicy Delicious.