Using a paring knife, score the bottom of each peach with a small X ... about 1 hour. 3. Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any ...

2. Add the chopped onions, minced ginger, bell peppers and the peach along with a big pinch of orange zest. 3. Add the jaggery and rice wine vinegar.

With the glut of peaches from our mum's tree, we have created a sweet and tangy peach chutney to pair with juicy, free-range pork ribs. The pork is a little spicy and the yummy dark char on them ...