Preparation time: 10 mins
Cooking time: 1 hour
Makes 3 ½ cups
2 tablespoons olive oil
1 large brown onion, finely chopped
3 garlic cloves, crushed
2 teaspoons finely grated ginger
3 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
1kg yellow peaches, stones removed, roughly chopped (about 6 peaches)
4 pieces chipotles in Adobo sauce, finely chopped
1 cup white sugar
1 cup apple cider vinegar
2 teaspoons sea salt flakes and freshly ground black pepper
Heat oil in a medium saucepan over medium heat. Add onion and cook for 5 minutes or until softened. Add garlic, ginger, cumin, coriander and paprika. Stir until combined and cook for 2 minutes or until aromatic.
Add peaches, chipotle, sugar and vinegar. Stir until combine and mixture comes to the boil. Reduce heat and simmer, uncovered, for 40 minutes or until a thick chutney forms. Season with salt and pepper. Ladle into sterilized jars and cover with lids. Cool. Once cooled, store in a cool dark place for up to 6 months. Perfect to serve with grilled chicken, steak, pork or fish.
Summer has officially begun thanks to the start of the Australian stonefruit season. Sweet and juicy peaches, nectarines, plums and apricots are already available in stores across the country, just in time for the festive season. Despite several bad weather conditions - from hailstorms to drought - Chair of Summerfruit Australia and Stonefruit grower Andrew Finlay is confident that this year's crop will be sweeter than ever.
"Many of the growing regions have had growing conditions impacted by extreme weather events this season - there have been late frosts which were devastating to new flowers, hail and wind storms which ruined fruit and damaged the fruit trees, and of course the impacts of the ongoing drought which is affecting much of eastern and southern Australia. So, growers have needed to work extra hard to deliver plenty of beautiful stonefruit for all Aussies to enjoy this summer."
"Thankfully, if you have enough water for irrigation, stonefruit thrives during drought-weather; so despite the drier conditions and minimal rainfall, this season's fruit will be nice and sweet."
Thanks to the hard work of over 1200 stonefruit farmers from around 26 regions nation-wide, growers are predicting a strong crop, with over 100,000 tonnes expected.
Dietitian Jemma O'Hanlon is also excited for the start of the stonefruit season, which for her, means extra variety and flavour for the family's fruit bowl.
"Apricots, nectarines and plums are low GI, meaning they provide a sustained energy release and help to keep you fuller for longer," she said.
"Stonefruit are a great snack as they help keep the immune system strong and boost energy levels while being low in kilojoules. Stonefruit are versatile - they can be thrown into your morning smoothie, tossed through a salad or simply enjoyed on their own. They're the perfect 3pm pick-me-up on a hot summer's day!"
Here are Jemma's top reasons to add stonefruit to your shopping list this summer:
Plums: The humble plum is a source of vitamin A which is important for glowing skin and reproductive health.
Try: Pureeing your plums. Forget high sugar chutneys - use the real fruit as a tasty accompaniment to grilled meats.
Apricots: The lowest GI of the bunch and if you enjoy two of these delicious little fruits it provides a source of niacin, for a healthy nervous system and brain power.
Try: Baking your apricots. The high temperature turns them soft and jammy and make a nice addition to your morning brekkie bowl, perfect with some crunchy granola.
Nectarines & Peaches: Whether you're a nectarine or peach fan, the good news is they're both great for you! Boasting potassium, vitamin C and fibre, both fruits can help keep your muscles powering, your digestive health on point and your immune system in tip-top shape.
Try: Slicing your nectarines and peaches. Enjoy as a snack or toss through a salad with walnuts and blue cheese for a burst of sweetness.
Selecting and Storing Stonefruit
When picking stonefruit, choose ones that give slightly under pressure when pressed and have a sweet fragrance with minimal bruising.
Keep your stonefruit at room temperature until it reaches its desired ripeness
To speed up the ripening process, place your stonefruit in a brown paper bag with a banana or apple.
Once ripe, pop the stonefruit in the fridge. When you're ready to eat it, remove from the fridge for an hour – you'll get the best flavour at room temperature.
For more information about Australian stonefruit, visit:
AustraliaSummerStonefruit on Facebook
Aussiesummerstonefruit on Instagram