Peach & chilli chutney

• vegetable oil↗1 tbsp tbsp
• onion↗1

  sliced

• (prepared weight) firm peach700g g

  (about 8), peeled and cut into small dice

• thumb-sized red chillies6

  finely chopped

• thumb-sized piece ginger

  peeled and cut into fine matchsticks

• cumin seed↗1 tbsp tbsp
• seeds from 15 cardamom pods
• soft light brown sugar↗200g g
• cider vinegar↗250ml ml

Step-by-step instructions

1. 1

   Heat 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).

2. 2

   Transfer 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.