Advertisement

Nutrition: per tbsp

  • kcal22
  • fat0g
    low
  • saturates0g
  • carbs1g
  • sugars5g
  • fibre0g
  • protein0g
  • salt0g

Method

  • step 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.

  • step 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.

  • step 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.

RECIPE TIPS
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. 

Recipe from Good Food magazine, August 2015

Advertisement

Comments, questions and tips (2)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.6 out of 5.5 ratings

Mrs Groodle

A star rating of 5 out of 5.

Hadn't made Chutney before & used this recipe - came 1st in our village show! Certainly be using this again.

mola

question

Can I peel the peaches, or will it affect the consistency of the chutney if I do so?

ngq7zdd4vfaXkalz-7

The skins contribute to the natural pectin in helping it set! I leave them on for both Jam & Chutney making.

Advertisement
Advertisement
Advertisement