Contributor
Apr 81 min
Stock up and make some preserves for for the coming winter. This peach atchar will be a pantry essential once you’ve tasted it. Yellow cling peaches are combined with onions, garlic, chillies and spices for flavour bomb that will take your winter curries to the next level.
Karen Hart for Juicy Delicious
2,75 kg yellow cling peaches, peeled, pitted and sliced
3 large onions, chopped
5 red chilies, 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
Prepare the peaches, onions, chilies and garlic.
Tie the coriander and peppercorns in a piece of muslin.
Add the ginger to 6 cups of the vinegar and place the muslin bag into the mixture. Heat to boiling point.
Mix the rest of the vinegar, the remaining 1 cup, with the sugar, curry, cornflour, salt and turmeric.
Add the mixture with the peach slices, onion, garlic and chilies to the vinegar mixture.
Cook for 20 to 25 minutes.
Remove the spice bag and discard.
Spoon it into hot, sterilised jars and seal.