Name: Spiced peach & pepper chutney
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: Makes 4 x 500ml jars
Cuisine: Indian
Ingredients: 2 tbsp sunflower oil; 3 onions finely chopped; thumb-sized piece ginger finely chopped; 1 tbsp yellow mustard seeds; 2 tsp coriander seeds lightly crushed; 1 tsp turmeric; ½ tsp ground cloves; ½ tsp chilli flakes; 3 red peppers deseeded and diced; 400ml white wine vinegar; 400g granulated sugar; 100g sultanas; 1kg peaches stoned and chopped

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Spiced peach & pepper chutney

Spiced peach & pepper chutney

Good Food team

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Makes 4 x 500ml jars

Easy

Prep: 20 mins

Cook: 1 hr and 10 mins

A star rating of 4.3 out of 5.6 ratingsRate

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This colourful, sweet and spicy chutney makes a delicious addition to burgers, cheese boards, ham sandwiches or curries

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp sunflower oil
3 onions

finely chopped
thumb-sized piece ginger

finely chopped
1 tbsp yellow mustard seeds
2 tsp coriander seeds

lightly crushed
1 tsp turmeric
½ tsp ground cloves
½ tsp chilli flakes
3 red peppers

deseeded and diced
400ml white wine vinegar
400g granulated sugar
100g sultanas
1kg peaches

stoned and chopped

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Nutrition: per tbsp

kcal22
fat0g

low
saturates0g
carbs1g
sugars5g
fibre0g
protein0g
salt0g

Method

step 1

Heat the oil in a preserving pan or large wide saucepan. Add the onions and fry for a few mins until starting to soften. Add the ginger and cook until soft, another 1-2 mins.
step 2

Stir in the spices for 1-2 mins to release their aroma, then add the peppers, vinegar and sugar. Simmer for 10 mins until the sugar has dissolved and the peppers are starting to soften.
step 3

Stir in the sultanas and peaches, and simmer for another 45 mins until the chutney is pulpy rather than watery. Leave to stand for 15 mins; then, while still warm, pot into sterilised jars. Will keep for 3 months stored in a cool, dark place. Transfer to the fridge once opened and eat within a month.

RECIPE TIPS

HOW TO STERILISE YOUR JARS

Heat the oven to 160C/140C fan/gas 3. Meanwhile, wash your jars in hot soapy water, rinse well and stand upside down, still wet, on a baking tray. Put in the oven for 10-15 mins, then fill while still warm.

Recipe from Good Food magazine, August 2015

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A star rating of 4.3 out of 5.6 ratings

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