I made this chutney on a whim inspired by fortuitous circumstances
My local supermarket had over purchased organic peaches and were selling punnets of them off at just 10p a punnet. My neighbour had left a large box of windfall apples outside their front door with a ‘help yourself’ notice on it.
That was it, I put two and two together and realised it was too good an opportunity to miss. I decided that I’d make ‘windfall’ peach and apple chutney.
This recipe is vegan, homely and doesn’t contain any of the rubbish that creeps into some of the chutneys you buy off the shelves.
Why would an Energist blog about making a bit of Chutney?
I know it may sound daft but I started making preserves as I felt the pull of the connection it gave me to the energy of my ancestors long since past.
There is usually some form of story behind great recipes & I’m a sucker for a good story
There is something about the connectedness you feel when you are making any kind of preserve. It doesn’t have to be a family recipe, any great recipe will work. Sifting through old recipes is like tapping straight into our historical roots and that’s why I love making chutneys and jams so much.
I often browse second hand bookshops looking for old recipe books
I don’t go for the big sellers, I like the quirky books that show an understanding of nature and the seasonality of abundance that creative and enterprising cooks took the time to record and were generous enough to share.
I know that I could save time, effort and washing up of course by buying a jar of preserve straight off the shelf from a shop somewhere but there is no connection in doing that, the product is made in a soul-less machine and the whole thing has the air of a cold transaction.
Thinking about the joy of giving
The recipe turned into 4.5lb of chutney for me which I potted up with a smile. It’s mid August now and the chutney can sit in my cupboard until Christmas when I will dress up the jars and gift them to friends as a festive treat.
My neighbour, of course, will get a large jar straight away to repay their generosity of spirit for sharing their apples in the first place. They don’t know that they are getting a jar yet! I hope it will be a great surprise. They’ll only need to wait 6 weeks and it’ll be ready to pop open, all mulled, juicy and delicious!
- 1 large white onion or 1.25cup of pre chopped onions
- 2 cooking apples, peeled and chopped
- 2 lbs fresh peaches, halved and pitted
- 1/4 cup golden sultanas
- 1 cup white wine vinegar
- 1 cup unrefined demerara sugar
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- Put the onion into a large saucepan and just cover with water. Simmer for 10-15 minutes until soft.
- Add the apples and simmer for another 5 minutes. Add the peaches, sultanas and vinegar to the saucepan. Simmer gently, uncovered, for about 30 minutes or until soft.
- Lift the peach halves from the pan, remove and discard the skins. If you have left the peaches for a long while this may be unnecessary. Roughly chop the flesh.
- Return to the saucepan and add the sugar, allspice and ginger.
- Stir gently to dissolve the sugar slowly.
- Simmer, uncovered, until the chutney is thick and pulpy for about 1 hour.
- Pot the chutney in warmed, sterilized jars. Makes about 4.5lb jars.