Spiced peach & pepper chutney

• sunflower oil↗2 tbsp tbsp
• onions↗3

  finely chopped

• ginger↗thumb-sized piece

  finely chopped

• yellow mustard seeds1 tbsp tbsp
• coriander seeds↗2 tsp tsp

  lightly crushed

• turmeric↗1 tsp tsp
• ground cloves↗½ tsp tsp
• chilli flakes↗½ tsp tsp
• red peppers↗3

  deseeded and diced

• white wine vinegar↗400ml ml
• granulated sugar↗400g g
• sultanas↗100g g
• peaches↗1kg kg

  stoned and chopped

Step-by-step instructions

1. 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.

2. 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.

3. 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.