Chutney recipe for 4 - 8 people, takes only 20 mins; recipe has vegetable oil, onion, peach, red chilli, ginger, cumin seed, cardamom pod, brown sugar and cider vinegar.
Peach & chilli chutney
Course: Chutney
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Vegetable Oil: 1 tbsp vegetable oil
- Red Chilli: 6 thumb-sized red chillies, finely chopped
- Onion: 1 onion, sliced
- Cider Vinegar: 250ml cider vinegar
- Brown Sugar: 200g soft light brown sugar
- Ginger: thumb-sized piece ginger, peeled and cut into fine matchsticks
- Cumin Seed: 1 tbsp cumin seed
- Cardamom Pod: seeds from 15 cardamom pods
- Peach: 700g (prepared weight) firm peach (about 8), peeled and cut into small dice
Directions
- 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.
