[Small Batch] Golden Peach + Bourbon Chutney

Chutney packed with sweet golden peaches, lashings of spice and a hit of bourbon – perfect for burgers!

Ingredients:

• 500 grams (about 5 medium) pitted peaches
• 250 grams (about 1 large) yellow onion
• 1/3 cup raisins, golden or dark
• 1/2 cup less 1 tablespoon (85 grams) brown sugar, packed
• 1/2 cup plus 2 tablespoons (150 mls) apple cider vinegar
• 1/4 cup (60 mls) bourbon (or scotch whiskey)
• 1 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1/4 teaspoon chilli flakes
• 1 teaspoon grated fresh ginger
• 1 cinnamon stick and half a star anise, in a spice bag

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Heavy bottomed stainless steel saucepan
• 4 half cup or 2 one cup canning jars
• Tea-towels, funnel, wooden spoon

Directions:

First things first. Wash your jars in hot soapy water and rinse them thoroughly. Pop the jars into a 120C (250F). They need to be in there for about 15 minutes but a longer time won’t hurt and it’s easier to have it all prepped before you start.

Put the lids/bands/seals into a heatproof bowl and set aside. You will pour boiling water over these later.

Onto the good stuff. The first question is how crunchy do you like your onion? If you would like soft melting onion dice it finely and pop it into the saucepan with a little oil and start it softening over a low heat while you prep the rest of the ingredients. When it’s soft and translucent add the rest of the ingredients.

If you like a little bit of texture contrast and bite then just chuck it in with all the rest of the ingredients at the start.

Roughly chop the peaches and add them along with everything else to the pot.

To make the spice bag you will need a small piece of muslin to tie around your spices. Alternatively you can just pop them in if you feel confident at finding them again and fishing them out easily before filling your jars.

Now that everything is in pop the heat on medium high and bring it to a simmer.

When the pot is simmering turn it right down and let it bubble away. The volume will reduce by about half and what you want to see is a clear track when you draw the spoon through the chutney. It will be thick and hold for a moment before coming back together.

This will take about 40 minutes of gentle simmering. While it’s cooking make sure you stir regularly to prevent the chutney from sticking to the bottom. When it’s nearly ready boil the jug and pour boiling water over the lids you prepared earlier.

When it looks ready pop a folded tea-towel on the bench and get your jars out of the oven.

Using a spoon and funnel (if needed) fill the hot jars with chutney. Wipe any drips off the rims of the jars with a paper towel dipped in hot water.

Drain the water from the lids and seal the jars. Now pop it away to mingle and mellow. If you can leave it for two weeks at least.

May I suggest a crispy chicken burger with smoked cheddar and creamy coleslaw? Or a more modest seeded cracker topped with a little cheese?

Cook’s Notes:

• You can replace the bourbon with whiskey if you prefer or don’t have bourbon on hand
• You can add more chilli to taste, but remember that the volume will reduce by half, making all the flavours stronger
• Keep an eye on the pot as the volume reduces it is more likely to catch on the bottom – make sure to stir often

 – Properly sealed in sterilised jars this chutney will keep for up to 6 months in the pantry. Once opened store in the fridge – 

Adapted from The Modern Preserver by Kylee Newton.

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