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    Chilli peach summer chutney

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    Chilli peach summer chutney

    by Martha Collison

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Makes: 400ml jar

    Ingredients

    1 tbsp olive oil
    1 small red onion, finely chopped
    2 red chillies, deseeded and finely chopped
    3 peaches, finely chopped
    1 tbsp apple cider vinegar
    ½ lime, juice
    2 tbsp light brown soft sugar

    Method

     

    1. Warm the olive oil in a large saucepan, then add the red onion. Cook gently over a low heat for 10 minutes, stirring often, until very soft. Add the chillies and cook for 2 minutes.

    2. Add the peaches, vinegar, lime juice and sugar to the pan, then stir to combine. Increase the heat to medium and cook for 12-15 minutes, until the peaches have softened and the mixture looks jammy.

    3. Pour into a sterilised jar or airtight container and store in the fridge for up to 4 weeks.  Delicious with hard cheeses, cold meats or even curries.

    1 Warm the olive oil in a large saucepan, then add the red onion. Cook gently over a low heat for 10 minutes, stirring often, until very soft. Add the chillies and cook for 2 minutes.

    2 Add the peaches, vinegar, lime juice and sugar to the pan, then stir to combine. Increase the heat to medium and cook
    for 12-15 minutes, until the peaches have softened and the mixture looks jammy. 

    3 Pour into a sterilised jar or airtight container and store in the fridge for up to 4 weeks.  Delicious with hard cheeses, cold meats or even curries.

    1 Warm the olive oil in a large saucepan, then add the red onion. Cook gently over a low heat for 10 minutes, stirring often, until very soft. Add the chillies and cook for 2 minutes.

    2 Add the peaches, vinegar, lime juice and sugar to the pan, then stir to combine. Increase the heat to medium and cook
    for 12-15 minutes, until the peaches have softened and the mixture looks jammy. 

    3 Pour into a sterilised jar or airtight container and store in the fridge for up to 4 weeks.  Delicious with hard cheeses, cold meats or even curries.

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