Spiced Peach and Pepper Chutney

4.35 (6)
⏱ 90 mins 🍽 Makes 4 x 500ml jars 🌶 indian ✅ Easy 🏷 Condiment

This vibrant condiment combines sweet peaches and diced red peppers with a fragrant blend of spices including mustard seeds, coriander and turmeric. Simmered with vinegar and sugar, it creates a pulpy, flavourful chutney ideal for enhancing cheese boards, sandwiches or curries. The recipe yields four jars, which store well for several months. A colourful, sweet and spicy preserve that adds a delicious twist to many dishes.

Spiced Peach and Pepper Chutney

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
  • 1/2 tsp ground cloves
  • 1/2 tsp chilli flakes
  • 3 red peppers deseeded and diced
  • 400ml white wine vinegar
  • 400g granulated sugar
  • 100g sultanas
  • 1kg peaches stoned and chopped

Method

  1. Warm the sunflower oil in a large preserving pan or wide saucepan. Cook the finely chopped onions for a few minutes until they begin to soften. Introduce the ginger and continue cooking for another 1-2 mins until tender.
  2. Add the spices and stir them for 1-2 mins to toast and become fragrant. Mix in the diced red peppers, white wine vinegar and granulated sugar. Allow the mixture to simmer for 10 mins until the sugar dissolves and the peppers start to soften.
  3. Incorporate the sultanas and chopped peaches. Continue simmering the chutney for another 45 mins until it reaches a thick, pulpy consistency. After cooking, let it stand for 15 mins. While still warm, spoon the chutney into sterilised jars. It will keep for 3 months in a cool, dark place. Once opened, refrigerate and consume within a month.

Nutrition (per serving)

Calories22 kcal
Carbs1 g
Sugars5 g

Recipe details

Skill levelEasy
CategoryCondiment
Cuisineindian
DietGluten-free