Spiced peach & pepper chutney

condiment low fat sauce summer

N/A

Makes 4 x 500ml jars

Source

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

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.