Spiced peach & pepper chutney

Contains pork – recipe is for non-Muslims only
This colourful, sweet and spicy chutney makes a delicious addition to burgers, cheese boards, ham sandwiches or curries

Prep:20 mins
Cook:1 hrs 10 mins

Easy

Nutrition per serving

kcal 22
fat 0g
saturates 0g
carbs 1g
sugars 5g
fibre 0g
protein 0g
salt 0g

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

Tip

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.

Method

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.