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Peach chutney (13.09.2012)

Peach chutney 2kg peaches, peeled and sliced 165g raisins 2 cloves garlic, minced 1 large onion, chopped onion 140g chopped preserved ginger 2 tsp chili flakes 2 tsp mustard seed 700g Selati Demerara sugar 900 ml apple cider vinegar 1 tsp allspice berries 1 tsp coriander seeds 1 cinnamon stick, broken up 1. In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili flakes, mustard seed, brown sugar and cider vinegar. 2. Wrap the allspice, coriander and cinnamon in a muslin cloth, and place in the pot. 3. Bring to a boil, and cook over medium heat uncovered until the mixture is thick and syrupy. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom. 4. Remove the spice bag, and ladle into hot sterilized jars. 5. Serve the chutney on boerewors rolls as an alternative to tomato sauce