Spiced peach & pepper chutney

Spiced peach & pepper chutney

Source : 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 S...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : June 9, 2026

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.

  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.

Ingredients

  1. 2 tbsp sunflower oil
  2. 3 onions
  3. , finely chopped
  4. thumb-sized piece ginger
  5. , finely chopped
  6. 1 tbsp yellow mustard seeds
  7. 2 tsp coriander seeds
  8. , lightly crushed
  9. 1 tsp turmeric
  10. 1/2 tsp ground cloves
  11. 1/2 tsp chilli flakes
  12. 3 red peppers, deseeded and diced
  13. 400 ml white wine vinegar
  14. 400 g granulated sugar
  15. 100 g sultanas
  16. 1 kg peaches, stoned and chopped

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