Chilli Peach Chutney
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
2-4 cups
ingredients
- 6 ripe peaches
- 1 small red pepper (optional)
- 2 red chilies
- 2 medium onions, chopped
- 1⁄2 pint malt vinegar
- 10 -12 ounces sugar
- 1 tablespoon onion marmalade (optional)
- 1 tablespoon yellow mustard seeds
- salt
- lemon juice
directions
- Preheat the oven to 425F and roast the red pepper (the chillies too if you want) until the skin is blackened. Put into a plastic bag (or wrap in plastic) and leave for 10-15 minutes.
- Meanwhile, peel the peaches and chop really small (unless you prefer it chunky) and put into a large saucepan with the onions, mustard seeds and vinegar. Bring to a simmer.
- Peel the skin off the red pepper and deseed (peel the chillies too if you roasted them). Chop the red pepper and chillies finely (a food processer works best here), and add to the saucepan.
- Add 10 oz sugar and some salt and simmer the mixture until it has the consistency of runny jam.
- Taste and add more salt if needed. This is the point to add more sugar, if needed, and some lemon juice to taste.
- Pour into warm sterilised jars, cover and leave to cool before refrigerating.
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RECIPE SUBMITTED BY
I'm originally from Aberdeen, Scotland. My mother hated cooking, but has always loved baking, so I learned how to do that at an early age. I cooked for myself when I left home, but the really big change came two years ago when I had more time on my hands. Now I live to cook.
I have about a dozen favourite recipes I rotate, but most nights it's a new recipe I'm trying out. I love spicy food, especially Indian.
I'm intensly interested in the technicalities of cooking and am always looking to pick up tips on how to do things better.