My aunty Dianne loves to pickle, and chutney, and jam, and relish, and sauce, and even drizzle! Describing it as “the ultimate hobby,” her preserves are a reflection of the garden’s seasonal bounty.
|1 kg||Peaches, peeled, stoned and coarsely chopped (Main)|
|500 g||Onions, chopped|
|1 ½ kgs||Tomatoes, ripe, peeled and chopped (Main)|
|2 tsp||Freshly ground black pepper|
|1 tsp||Allspice, ground|
|2 Tbsp||Grated ginger|
|2 tsp||Mustard seeds|
|2 tsp||Crushed garlic|
|2 tsp||Ground cumin|
|1 cup||Sultanas, heaped|
|1 serving||Chilli, the amount according to taste, use either fresh or powdered|
|2 ½ cups||Brown sugar|
|1 ½ cups||White vinegar|
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Put all ingredients into a large saucepan and cook for about 1 1/2 hours. Bottle into hot sterilised jars.