Peach Chutney - cooking recipe

Ingredients

1 tbsp oil
3 None onions, finely chopped
2 cloves garlic, finely chopped
2 tsp fresh ginger, peeled, grated
1/2 None long red chili, deseeded, finely chopped
3/4 tsp curry powder
1/4 tsp ground cloves
2 cups white vinegar
1 (13.5 oz) can chopped tomatoes
1 cup brown sugar
2 (15 oz) cans peach halves, drained, 1/2 cup syrup reserved, roughly diced
None None sliced baguette, shaved turkey and sliced cheese, to serve

Preparation

Heat oil in a large heavy-bottomed saucepan over medium heat. Saute onions for 4-5 mins, until tender. Stir in garlic, ginger, chili, curry powder and cloves. Cook for 1 min, or until fragrant. Add vinegar, tomatoes, sugar and reserved peach syrup. Increase heat to high and bring to a boil. Boil rapidly for 10 mins, stirring occasionally.
Add peaches. Return to a boil then reduce heat to low and simmer for 45-50 mins, stirring occasionally, until syrupy.
Pour chutney into sterilized jars while hot and seal. Allow to mature in a cool, dark place for at least 1 week before serving with bread, turkey and cheese.