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Peach-Rooibos-Chutney

Wash the peaches, quarter, core and simmer with sugar in a saucepan for 10 minutes. Stir constantly. Add cider vinegar, water and rooibos and simmer for 30 minutes over low heat. Finally spicy with chilli. Purée with the hand blender. Fill the hot chutney in clean glasses and seal. (Recipe by Catrin Neumayer of CookingCatrin and photo by Carletto Photography)

The Chutney tastes great to a fine cheese platter. It’s best to choose a delicious French hard and soft cheeses, such as Camembert, Brie, Roquefort. Garnish with walnuts, pistachios, pears and serve with crackers or baguette.

Tip: serve with saltet butter.

Ingredients for 2 glasses:

  • 400g peaches
  • 200g sugar
  • 125ml cider vinegar
  • 2teasp. Rooibos Cranberry
  • 200ml water
  • chili powder