- 1 tbsp vegetable oil
- 1 onion, sliced
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
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
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
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).
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.
Sterilising jarsWash jars and lids in hot soapy water, rinse, remove seals, then dry in a low oven for 10 minutes. Pot the hot chutney while the jars are still hot.