This colourful, sweet and spicy chutney makes a delicious addition to burgers, cheese boards, ham sandwiches or curries
Prep:20 mins
Makes 4 x 500ml jars
2 tbsp sunflower oil3 onions, finely choppedthumb-sized piece ginger, finely chopped1 tbsp yellow mustard seeds2 tsp coriander seeds, lightly crushed1 tsp turmeric½ tsp ground cloves½ tsp chilli flakes3 red peppers, deseeded and diced400ml white wine vinegar400g granulated sugar100g sultanas1kg peaches, stoned and chopped
STEP 1Heat 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 2Stir 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 3Stir 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.
