Peach & chilli chutney

Preserve sweet juicy fruit in this spiced chutney with cardamom, chilli and ginger – great with cheese, cold meat or curry

Prep:30 mins
Cook:1 hrs

More effort

Nutrition per serving

kcal 23
fat 0g
saturates 0g
carbs 5g
sugars 5g
fibre 0g
protein 0g
salt 0g

Ingredients

1 tbsp vegetable oil
1 onion, sliced
700g (prepared weight) firm peaches (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

Tip

Sterilising jars
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.

Method

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).
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.