Peach & chilli chutney

Peach & chilli chutney

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(2 ratings)

Prep: 30 mins Cook: 1 hr

More effort

Makes 2 jars
Preserve sweet juicy fruit in this spiced chutney with cardamom, chilli and ginger - great with cheese, cold meat or curry

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per tbsp

  • kcal23
  • fat0g
  • saturates0g
  • carbs5g
  • sugars5g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 700g (prepared weight) firm peach (about 8), peeled and cut into small dice
    Peaches

    Peach

    pee-ch

    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 6 thumb-sized red chilli, finely chopped
  • thumb-sized piece ginger, peeled and cut into fine matchsticks
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp cumin seed
  • seeds from 15 cardamom pods
  • 200g soft light brown sugar
  • 250ml cider vinegar

Method

  1. Heat the oil in a large pan, add the onion and cook for a few mins until starting to soften. Add the remaining ingredients, increase the heat and stir to dissolve the sugar. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated and the peaches have softened – this will take about 45 mins. Meanwhile, sterilise your jars (see tip, below).

  2. Transfer the chutney to the jars, seal and leave to cool before eating. The chutney can be stored in a cool dry place for up to 1 year. Once opened, keep in the fridge and eat within 4 weeks.

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Comments, questions and tips

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Comments (6)

mooner's picture
5

I have made several batches of this which we get through very quickly with Indian food. It's an excellent chutney to tweek, depending on your taste for hot chillis! I tend to make a batch for myself with some birds eye chillis, then a batch for my husband with Scotch Bonnet chillis! I use the seeds aswell. Both batches are as we like them, and once opened, we tend to finish them quite quickly. Occasionally need a little longer cooking than the recipe suggests to get to the right consistency, and I also reduce the vinegar by 50 mls if the peaches are very juicy. Wonderful!

Tobasauras's picture

Made this yesterday, it is smoking hot on its own but quite nice with crusty bread and Brie cheese. I used Birdseye chillies and included seeds. Might use less or leave out the seeds next time.

smartiepants's picture

Just made this, I didn't have enough peaches so substituted half with banana, I also reduced the (de seeded) chillis to only 2 rather than the 6 as recommended in the recipe, it is absolutely delicious the perfect balance of heat and the banana adds a lovely flavour, it took a lot longer to cook than the recipe states. This is definitely one to keep with the added tweeks. It made about a pound and half of chutney.

swampoduck's picture

This is delicious. Although my liquid took longer to evaporate. It's almost like a mango chutney, perfect with a curry or just with cheese and crackers! Will certainly be making some more while I can!

sandimum's picture

I made this and it has been a huge success and enjoyed and complimented by the whole family. I even forgot about it and almost burnt it and it still worked.

ksedwards's picture

My husband loves this. Only made one lot but he has already eaten 2 jars of it in 6 weeks. I am hoping to make some more while peaches are still in season. Definitely acquires more bite as it matures... at least it would if he left it long enough!

Questions (2)

lizthefiddler's picture

Aarghhh ! I thought I'd try a recipe with fresh chillies for once, and turn the scrummy peaches from my garden into chutney. My thumbs aren't particularly big so I thought one 5cm long caribbean chilli (de-seeded) would replace and even be less than 6 thumb-sized chillies. The chutney's turned out so hot it's practicaly inedible.... What a shame, the recipe sounded so nice. How should I have chosen my chillies ?

goodfoodteam's picture

Hi there, thanks for your question, those chillies are very hot, you need to use a mild chili, these are the green or red ones that are widely available in supermarkets or greengrocers.

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