I bought some reduced price tomatoes and peaches at the Brae co-op yesterday and now I'm making Tomato and Garlic Chutney and Pickled Peach Relish. Kitchen smells great!
From Knobby, member of the Poultry Keepers Forums:
Knobby's Pickled Peach & Chilli Relish
Makes about 450g/1 lb
475ml/16 fl oz Cider Vinegar
275g/10oz Light Muscovado sugr
225g/8oz Stoned dried dates
5ml/1 tsp ground allspice
5ml/ 1 tsp ground mace
450g/ 1 lb ripe peaches (He used cheap Tesco tinned ones, I used fresh)
3 Onions sliced
4 fresh chillies, seeded & finally chopped
4 Garlic cloves
5cm piece fresh root ginger, finely grated
5ml/1 tsp salt
Place the vinegar, sugar, chopped dates & spices in a large pan & bring to the boil, stirring occasionally
Cut the peaches into small chunks & add to the pan, simmer for 40-50 mins.
Transfer to food processor & liquidize until you get to the consistency you like.
Spoon into warmed jars and seal. Leave to cool.
(I'm doing double the quantity)
and from Sara Lewis' Slow Cooker Book:
Chillied Tomato and Garlic Chutney
1kg/ 2lb tomatoes - skinned and rough chopped
1 large onion - chopped
2 cooking apples - peeled, cored and chopped
2 red peppers - halved, cored and chopped
75g/ 3oz sultanas
100ml/ 3 1/2 fl oz distilled malt vinegar
250g/ 8oz granulated sugar
2-3 large mild chillies - halved, deseeded and chopped
6-8 garlic cloves - finely chopped
1 cinnamon stick - halved
1/2 tsp allspice
1 tsp salt
Preheat slow cooker if necessary. Put all ingredients in the pot, mix, cover and cook for 6-8 hours on 'High' until thick and pulpy.
Warm jars in bottom of a low oven, fill, seal and cool. Store for up to 2 months, once open keep in fridge.