Scrummy and easy chutney

The chutney roasting in the oven

My sister in law's book

The finished chutney

As I mentioned in my post yesterday I had chutney cooking in the oven while I was working (and blogging - shhh don't tell the boss that I multitask, drat that's right- he reads this!).

Yes I swear to you this chutney is that easy. No standing over a pot for a couple of hours waiting for the chutney to thicken, worried that it will burn. I chopped the ingredients then put them in the oven to roast and then put it all into jars. How easy is that!

Oh and did I mention it is some of the best chutney ever. My husband said it was like a Barkers chutney (now you need to understand that is the highest praise possible from him. Barkers in Geraldine make the closest to homemade tasting of all jams, chutneys, sauces etc).

The recipe I used was based on a book published last year by my sister in law. Deborah Hyde-Bayne. Called Coromadel Flavour. They live in the Coromandel and these recipes are with the seasonal produce from there. This book was three years in the making. Debs has worked hard and it is a beautifully produced book.

Anyway the recipe I used as a basis was the Roasted Feijoa Chutney recipe. I used my blackboy peaches. I altered a lot of the recipe as the peaches are a lot less subtle than feijoas. So I did not use the whole spices that she used but supermarket bought ground spice. The rest of the ingredients were just what I had in the cupboard so there was a bit of substitution. But when it comes to feijoa season I am going to follow the recipe to the hilt. I loved the fact that the recipe was low salt too.

If you want to buy one of her books just click on the link above and it will take you to her site.

My Blackboy Peach recipe - this quantity made three little jars
1.1kg  Blackboy peach flesh
350g   Normal white onion
2         Long medium heat green chillies
360g   Brown sugar
1         Dessertspoon salt
115ml White Vinegar
2         Lemons - juice and zest
2         Teaspoons ground cinnamon
2         Teaspoons ground cardamon

Cut the flesh of the blackboy peaches into about 1.5cm chunks. Chop the onion quite finely. Add all the ingredients together into a smallish sized roasting dish and mix well. I used a high sided non stick slice pan, the mixture looks quite dry. Leave it to sit overnight. This releases heaps of liquid and will fill the dish up.

Roast for 2-3 hours at 180oC (I roasted two hours and it was still really runny, so I fan baked it for 30 minutes. You need to do this until the mixture caramelises (goes thick and brown and sticky)

Spoon into sterilised jars and seal. Debs recipe says to leave a week before use. It was pretty yummy at the time. This was so delicious that I am going to make a batch double this size as it will be good for presents etc.

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