Peach and chilli chutney

• porsi: Makes 3 small jars

Bahan-bahan

1kg peaches, peeled, halved, pitted and

roughly chopped

1 small red onion, finely chopped

1 red chilli, deseeded and chopped

2 garlic cloves, crushed

5cm piece of ginger, peeled and grated

120mI malt vinegar

100g white sugar

2 tbsp sweet chilli sauce

1/2 tsp black pepper

Petunjuk

1 Combine all of the ingredients in a large pan over a high heat.

2 Cook for 30-40 minutes or until thick, stirring regularly.

3 Carefully spoon the hot chutney into hot sterilised jars. Cover with a tea towel and allow to cool. Seal and label.