Peach Chutney

Ingredients:

¼ onion

2 peaches 1 ¼ cups/220g peeled and small dice

1 tsp fresh ginger finely diced

1 clove garlic

½ tbsp vegetable oil

¼ tsp cinnamon

¼ tsp ground cardamon

1 tbsp brown sugar

2 tbsp apple cider vinegar

Method:

Finely dice the onion, peach, garlic and ginger.

Warm the oil and add the onion, garlic and ginger. Soften the onion slightly.

Add the cinnamon, cardamon, sugar and vinegar and stir to dissolve sugar.

Add the peach, mix, then allow to cook around 5-10 minutes. The sauce will become a little thick but still have chunks of peach.

Allow to cool and keep refrigerated until needed.

Beetroot Chutney

Ingredients:

300 ml red wine vinegar
300 g golden caster sugar
1 deseeded and chopped red chilli
3 chopped red onions
2 tsp sea salt
3 crushed garlic cloves
30 g root ginger, grated
800 g coarsely grated raw beetroot

Method:

Heat the red wine vinegar and sugar, until the sugar is dissolved.

Add the chilli, red onion, salt, garlic, ginger and beetroot. Bring to the boil, then simmer for 40 mins.

Pour into sterilised jars.