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Spiced peach & pepper chutney

Spiced peach & pepper chutney

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 4 x 500ml jars

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

  • Gluten-free
Nutrition: per tbsp
HighlightNutrientUnit
kcal22
low infat0g
saturates0g
carbs1g
sugars5g
fibre0g
protein0g
salt0g
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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.

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

Goes well with

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A star rating of 4.6 out of 5.5 ratings
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