Posted on 25 March 2024
Peach Atchar
By Karen Hart for Juicy Scrumptious
For extra inspiring recipes, go to www.juicydelicious.co.zaor or give them a shoutout on Instagram at @juicydelicioussa.
ALSO SEE: Nectarine Jam with a Trace of Ginger
Elements
- 2,75 kg yellow cling peaches, peeled, pitted and sliced
- 3 massive onions, chopped
- 5 crimson chilies, seeds and membranes eliminated and finely chopped
- 5 garlic cloves, crushed
- 2 Tbsp coriander seeds
- 1 Tbsp black peppercorns
- 2 tsp nice ginger
- 7 cups brown vinegar
- 1½ cups sugar
- 2 Tbsp gentle curry powder
- 2 Tbsp corn flour
- 2 tsp salt
- 1 tsp turmeric
Cooking Technique
- Put together the peaches, onions, chilies and garlic.
- Tie the coriander and peppercorns in a bit of muslin.
- Add the ginger to six cups of the vinegar and place the muslin bag into the combination
- Warmth to boiling level.
- Combine the remainder of the vinegar, the remaining 1 cup, with the sugar, curry, corn flour, salt and turmeric.
- Add the combination with the peach slices, onion, garlic and chilies to the vinegar combination.
- Prepare dinner for 20 to 25 minutes.
- Take away the spice bag and discard.
- Pot into scorching sterilized jars and seal.
@juicydelicioussa