An easy spiced peach chutney recipe that will work well with both hot and cold meats
- 1 tbsp sunflower oil
- 2 large onions, peeled and finely chopped
- 75g (3 oz) root ginger, peeled and finely chopped
- 1 tbsp yellow mustard seeds
- 1/2 tsp turmeric
- 1/2 tsp dried red chilli flakes
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 2 tsp salt
- 1.25kg (2 lb 12 oz) approx 8 ripe peaches, peeled and cut into large chunks
- 150g (5 oz) raisins
- 300g (10 oz) granulated sugar
- 250 ml (9fl oz) cider vinegar
you will need
- A large saucepan or preserving pan
- Sterilised jars and vinegar proof lids
To skin peaches, make a small cross with a sharp knife on the bottom of the peach. Place in a heatproof bowl and cover with boiling water. Leave for 30 seconds to a minute until the skin starts to move away, then drain and peel.
Heat the oil in the preserving pan, add the onions and cook for 5 minutes until softened. Add the ginger, mustard seeds, turmeric, chilli flakes, ground cloves, cinnamon and salt. Cook for a couple of minutes to allow the spices to release their flavour. Add the peaches, raisins, sugar and vinegar, then stir gently until the sugar has dissolved, being careful not to break the peaches too much.
Allow the chutney to cook for about 1 hour on a gentle heat, stirring often, until it is thick enough to mound onto a spoon.
Pot the chutney into sterilised jars, seal and label when cold.