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Peach & Chilli Chutney

This is a simple spicy, rich chutney which is great served alongside a curry with Naan breads.  Also good with a strong cheese.   We recommend using Birdseye pods although we've made it with Habanero pods for a stronger punch.  If you haven't got any fresh pods you can use dried flakes instead.  



Ingredients : 
  • 500g Peaches
  • 300g Brown Sugar
  • 2 Onions
  • 1 Red Pepper
  • 3 Birdseye Chillies (or 3 tablespoons dried chilli flakes)
  • 4 Garlic Cloves
  • 200g dried dates
  • Knot fresh ginger (about 2 inches)
  • 1 tsp Allspice
  • 1 tsp Cinnamon
  • 450ml Cider Vinegar
  • 1/2 tsp Seasalt

To make : 

1) Destone the peaches and cut into small chunks
2) Peel and grate the ginger
3) Crush the garlic cloves
4) Dice and deseed the chillies and pepper.
5) Destone and chop the dates
6) Peel and slice the onion
7) In a saucepan add the vinegar, sugar, dates and allspice and heat gently until the sugar has dissolved.
8) Bring to the boil and then remove from heat. Add the onion, peaches, garlic, ginger, chillies and salt and  bring the mixture back to the boil
9) Reduce the heat and simmer for 45 minutes until the chutney has thickened. Don't let it stick to the bottom of the pan.
10) Spoon into warm sterlised jars, seal and leave to cool in a cool, dark for 2 weeks before eating , to allow the flavours time to mature.

Peaches