Preserve sweet juicy fruit in this spiced chutney with cardamom, chilli and ginger – great with cheese, cold meat or curry
Prep:30 mins
Makes 2 jars
1 tbsp vegetable oil1 onion, sliced700g (prepared weight) firm peach (about 8), peeled and cut into small dice6 thumb-sized red chillies, finely choppedthumb-sized piece ginger, peeled and cut into fine matchsticks1 tbsp cumin seedseeds from 15 cardamom pods200g soft light brown sugar250ml cider vinegar
STEP 1Heat 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).STEP 2Transfer 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.
