YELLOW CLING PEACHES AND ONION ATCHAR

3 kg yellow cling peaches, washed and cut into even sized segments
1 kg baby onions
30 ml whole coriander
10 ml whole peppercorns
2 litres white vinegar
80 g (100 ml) Maizena
25 ml curry powder
10 ml turmeric
200 g (250 ml) white sugar
10 ml salt
water

Boil the coriander, peppercorns and vinegar together.
Mix the Maizena, curry powder, turmeric, sugar, salt and enough water to make a smooth paste.
Stir into the vinegar mixture and keep stirring till the mixture is well dissolved.
Add the peaches and onions and boil together for 10 minutes.
Spoon mixture into sterilised jars.
Seal while hot.

Note:
Delicious with lamb, cheese or chicken pie

Recipe posted by Sharon Gien Cambier
Photo: Christo Anderson