Chutney recipe for 4 - 8 people, takes only 10 mins; recipe has sunflower oil, onion, ginger, mustard seeds, coriander seed, turmeric, ground cloves, chilli flakes, red pepper, white wine vinegar, granulated sugar, sultana and peach.
Spiced peach & pepper chutney
Course: Chutney
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Turmeric: 1 tsp turmeric
- Red Pepper: 3 red peppers, deseeded and diced
- Onion: 3 onions, finely chopped
- Chilli Flakes: 1/2 tsp chilli flakes
- White Wine Vinegar: 400ml white wine vinegar
- Sunflower Oil: 2 tbsp sunflower oil
- Ginger: thumb-sized piece ginger, finely chopped
- Sultana: 100g sultanas
- Coriander Seed: 2 tsp coriander seeds, lightly crushed
- Granulated Sugar: 400g granulated sugar
- Mustard Seeds: 1 tbsp yellow mustard seeds
- Peach: 1kg peaches, stoned and chopped
- Ground Cloves: 1/2 tsp ground cloves
Directions
- 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.
- 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.
- 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.
