Change always comes bearing gifts – Price Pritchett
Perserving season is here. The time for hovering over bubbling pots. Here, some lovely local peaches and pears change into a delicious (and favourite) chutney. If I don’t preserve anything else this season, this chutney is a must. We reach for it in the deepest of winter to accompany any warming curry we are having for dinner. But today, with the sharpness of the vinegar and the sweetness of the fruit rising from the pot, this house smells absolutely glorious! Here the recipe – a gift for you…..
Peach & Pear Chutney
4 each, peach, pear & onion and 12 tomatoes (all peeled and chopped) into the pot. Cover with 1 pint of vinegar, 4 cups of dark brown sugar and 3 tbsp of pickling spice (tied in cheesecloth). Bring to rolling boil, then reduce heat to simmer until reduced by half (may take a few hours). Pour into sterilized jars.
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