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Spiced peach & pepper chutney
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4 x 500ml jars
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
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.