Elgin Valley Peach Blatjang. This wonderful chutney is made with South African peaches or nectarines flavoured with onion, sultanas and spices. It’s a traditional accompaniment to Bobotie, a South African classic dish, and it tastes fantastic with cold meats and cheeses.

How To Make Elgin Valley Peach Blatjang:

Preparation time: 20 minutes

Cooking time: 40 minutes

Makes: 3 x 450g jars (approx.30 servings)

Ingredients:

6 South African peaches or nectarines, pitted and chopped
50g sultanas or raisins 1 onion, chopped
2 garlic cloves, crushed
1tsp dried chilli flakes
1tsp ground ginger
1tsp ground coriander
2tsp mustard seeds
100ml water
200ml cider vinegar
150g demerara or light muscovado sugar
1tsp salt

How To Make:

1 Put the peaches or nectarines into a large saucepan with the sultanas or raisins, onion, garlic, chilli flakes, ginger, coriander and mustard seeds. Add the water and vinegar and slowly bring up to the boil.

2 Reduce the heat and add the sugar and salt, stirring gently until the sugar has dissolved. Simmer, without a lid, until the chutney is thick and pulpy – about 30-40 minutes.

3 Pour the chutney into warmed sterilized jars. Seal and leave to cool. Cook’s tip: Note that the chutney needs to be the correct consistency before you pot it, as it will only thicken a little more when cool.

Recipe c/o South African stone fruit.