Peach and Onion Chutney

For the peach and onion chutney, peel and pit the peaches and cut into small cubes. Keep the juice.

Peel the onion and also cut into small cubes.

Heat the oil in a pot and fry the onion in it. Add the peaches and the juice, sauté a little and extinguish with the balsamic vinegar.

Then add the curry powder, ginger and sugar and cook for about half an hour, stirring.

Pour the peach and onion chutney hot into rinsed, clean jars and seal immediately.

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