Peach chutney

Sauces & Chutneys

Préparation

45 min

Traitement thermique

30 min

Temps de conservation

6 months in a dry and fresh place (<6 c °)

This is the easy, surprising and perfect recipe for accompanimenting your hot and cold meats. Associated with foie gras, it is refined. If you feel an explorer soul (Rice), decline it by changing vinegar, types of peaches and jars sizes. It's so good to vary the pleasures then good conservation and good tasting.

For how many ?

The jars Le Parfait Super> Bocal - 0.25 L (diameter: 70)

Ingredients

White peaches

Red onion

Cinnamon

1 stick

Cloves

Lemon

Honey

120 g

Apple cider vinegar

5 c. folk

Ginger (powder)

2 c. folk

Steps

Wash and peel the peaches, then cut them into small dice. Peel and finely mince the onions.
Put in a saucepan the peaches, the onions, the honey, the apple cider vinegar, the powdered ginger, the cinnamon stick, the cloves, the lemon zest and a glass of water. Bring to ebulition and keep a broth by regularly mixing 30 minutes.
Remove the cinnamon stick and put in jars then immediately carry out the heat treatment 30 minutes at 1200 ° C.

Rate this recipe

1 comment

- Lyonnet Bernard
- April 10, 2024 at 12:06 pm
Recette qui sera délicieuse

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