Peach & chilli chutney
- Preparation and cooking time
- 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
- 1 tbsp vegetable oil
- 1 onion , sliced
- 700g (prepared weight) firm peach (about 8), peeled and cut into small dice
- 6 thumb-sized red chillies , finely chopped
- thumb-sized piece ginger , peeled and cut into fine matchsticks
- 1 tbsp cumin seed
- seeds from 15 cardamom pods
- 200g soft light brown sugar
- 250ml cider vinegar
- STEP 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).
- STEP 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.
Wash 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.