Yellow Cling Peaches and Onion Atchar


Makes ± 4 litres



3 kg yellow cling peaches, washed and cut into even-sized segments
1 kg baby onions
30 ml whole coriander
15 ml whole peppercorns
2 litres white vinegar
50 g (100 ml) cornflour
25 ml curry powder
10 ml tumeric
200 g (250 ml) Huletts White Sugar
10 ml salt



  1. Boil the coriander, peppercorns and vinegar together.
  2. Mix the cornflour, curry powder, tumeric, sugar, salt and enough water together to make a smooth paste.
  3. Stir into the vinegar mixture and keep on stirring until the mixture is well dissolved.
  4. Add the peaches and the onions and boil together for 10 minutes.
  5. Spoon mixture into clean, dry sterilised jars.
  6. Seal.

Delicious with mutton, cheese or chicken pie