Yellow Peach Pickle
Rate this recipe!
Pickles such as this one are commonly used in South Africa as a condiment to further spice up curries. Also serve as a relish with chicken, turkey, lamb, or fish.
- 2/3 cup peach nectar
- 1 cup vinegar
- 1 teaspoon peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon whole allspice
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 1/2 teaspoon tumeric
- 1 teaspoon Malawi Curry Powder
- 1 teaspoon cornstarch
- 1/2 cup chopped onion
- 8 ripe peaches, peeled, pitted and sliced
- 1 jalapeno chiles, seeds and stems removed, chopped
Combine the peach nectar and vinegar with the peppercorns, coriander seeds, and whole allspice. tied loosely in a muslin bag for 10 minutes.
Mix the allspice, salt, sugar, turmeric, curry powder, and cornstarch; add 1/2 cup of pickle mixture; blend and and add to pickle mixture. Cook until thickened, stirring constantly. Add onion, peaches, and chile pepper; cook for 10 minutes. Remove spice bag; fill pint jars and seal.