Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

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
  • Makes 4 x 500ml jars
  • Easy
  • Makes 4 x 500ml jars
  • Easy
  • Calories 22
  • Carbohydrates 1
  • Saturated Fat 0
  • Sugar 5
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0

Nutrition per serving

  • Calories 22
  • Carbohydrates 1
  • Saturated Fat 0
  • Sugar 5
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0

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

  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.

Suggested recipes from this collection...