Peach Chutney

2.5kg peaches

4 good size cloves of garlic

600ml malt vinegar

900g brown sugar

300g raisins

400g dates

100g sultanas

85gm root ginger (chopped finely)

1 dsp salt

Stone and cut your peaches into pieces (no need to peel). Finely cut the garlic and place with the peaches in a large saucepan. Add the vinegar and boil until the peaches are soft.

Then add the brown sugar.

Once the sugar has disolved add all of the remaining ingredients and boil for one hour or until it's thick.

When it's cooked put it in a food processor and whizz for just a second until it's chopped up a bit but not too smooth.

Then pour into sterilised jars and store. Remember, if the chutney is still hot put it into hot jars (so the glass doesn't break from the change in temperature) and if the chutney has cooled you can put it in cooled jars.

How to sterilise jars and bottles:

Preheat oven to 110 degrees celcius. Next wash the jars and lids in hot and soapy water. Rinse well and place the jars and lids in a deep saucepan. Cover with water and bring to the boil over a high heat. Boil gently for around 10 mintues. Line a baking tray with a clean tea towel and using metal tongs remove the jars and lids from the boiling water and place upside down on a tray. Put them in the oven for 15 minutes.