Peach & chilli chutney

200 kcal or less birthday christmas edible gift gift hamper over an hour pickle present relish summer summer fruits

N/A

Makes 2 jars

Source

Ingredients

1 tbsp vegetable oil

1 onion , sliced

700g (prepared weight) firm peach (about 8), peeled and cut into small dice

6 thumb-sized red chillies , finely chopped

thumb-sized piece ginger , peeled and cut into fine matchsticks

1 tbsp cumin seed

seeds from 15 cardamom pods

200g soft light brown sugar

250ml cider vinegar

Method

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.