Total cooking time:
2 hrs

Makes 1.25 litres

You'll need
2kg ripe slipstone peaches
2 onions, thinly sliced
2 cloves garlic, crushed
1 1/2 cups sugar
2 1/2 cups cider vinegar
1 tbsp yellow mustard seeds
2 cinnamon sticks
1 tsp ground ginger

Here's how
1. Preheat the oven to hot (210C). Score a cross in the base of the peaches, place them in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then cover with cold water and peel the skin away from the cross. Cut the peaches in half and remove the stone.
2. Line 2-3 rectangular pans with baking paper. Place the peaches in a single layer on the paper and roast for 30 minutes, or until they start to brown on the edges. (A lot of juice will come out of the peaches.) Tip the peaches and any juices into a large pan, and add the onion, garlic, sugar, vinegar, mustard seeds, cinnamon sticks and ginger. Stir over heat until all the sugar has dissolved.
3. Return to the boil, then reduce the heat and simmer for 1 1/4-1 1/2 hours, or until the chutney is thick and pulpy. Stir occasionally to break up the peaches and prevent the mixture from sticking to the bottom of the pan. Remove the cinnamon sticks.
4. Spoon immediately into clean, warm jars and seal. Turn upside down for 2 minutes, then invert and leave to cool. Label and date. Leave for 1 month before opening to allow the flavours to develop. Store in a cool, dark place for up to 12 months. After opening, refrigerate for up to 6 weeks.

Source: Homemade Jams & Preserves (Murdoch Books)