Serve as a pre-dinner snack or as part of a finger fork menu. The peach chutney goes well with chicken as well as beef meatballs – buy ready-made if you are in a rush.

Ingredients

• Peach chutney
• 10 ml (2 T) sunflower oil
• 1 small brown onion, chopped
• 2.5 ml grated ginger root
• 1 clove garlic, crushed
• 2.5 ml ground cumin
• 1 x 410 g can Rhodes Quality Peach Halves in Syrup, drained and chopped
• 125 ml brown sugar
• 125 ml red wine vinegar
• salt and freshly ground black pepper
• Chicken meatballs
• 15 ml (1 T) sunflower oil
• 1 medium brown onion, finely chopped
• 1 clove garlic, crushed
• 65 ml chopped parsley
• 400 g chicken mince
• 400 g pork mince
• 1 egg, lightly beaten
• salt and freshly ground black pepper
• 250 ml (1 C) breadcrumbs
• sunflower oil for frying

Method

1. To make the peach chutney, heat the oil in a medium saucepan and add the chopped onion.
2. Fry for five minutes over medium heat or until the onion begins to soften.
3. Add the ginger root, garlic and cumin and fry for another 2 minutes.
4. Add the Rhodes Quality Peach Halves.
5. Add the sugar and the vinegar.
6. Bring the chutney to the boil and then lower the heat and simmer gently until the chutney thickens.
7. Season to taste with the salt and pepper.
8. Set aside to cool.
9. To make the chicken meatballs, heat the oil in a frying pan and add the onion.
10. Fry for 5 minutes over medium heat or until the onion begins to soften.
11. Add the garlic and parsley and fry for a further 2 minutes.
12. Cool.
13. Place the chicken mince and the pork mince into a large bowl and mix well.
14. Add the cooked onions and mix well.
15. Add the egg and the salt and pepper and mix well.
16. Use the breadcrumbs to roll the mixture into even sized balls.
17. Fry the chicken meatballs in batches in the oil over medium heat, turning often until the meatballs are golden on all sides.
18. Slide two meatballs onto to a short wooden kebab stick.
19. Repeat with the remaining meatballs.
20. Place the meatball kebabs on a tray and bake in the oven preheated to 180C for 15 minutes or until the meatballs are cooked through.
21. Serve hot with the peach chutney.