Spiced peach & pepper chutney

Spiced peach & pepper chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins

Easy

Makes 4 x 500ml jars
This colourful, sweet and spicy chutney makes a delicious addition to burgers, cheese boards, ham sandwiches or curries

Nutrition and extra info

  • Gluten-free

Nutrition: per tbsp

  • kcal22
  • fat0g
  • saturates0g
  • carbs1g
  • sugars5g
  • fibre0g
  • protein0g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 onions, finely chopped
    Onion

    Onion

    un-yun

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

  • thumb-sized piece ginger, finely chopped
    Ginger

    Ginger

    jin-jer

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

  • 1 tbsp yellow mustard seeds
  • 2 tsp coriander seeds, lightly crushed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 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
    Peaches

    Peach

    pee-ch

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

Method

  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.

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
mola
14th Sep, 2015
Can I peel the peaches, or will it affect the consistency of the chutney if I do so?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.