- Serves12
- CourseAccompaniment
- Prepare15 mins
- Cook45 mins
- Total time1 hr
Ingredients
- 2 large red onions, sliced
- 200ml cider vinegar
- 2 red chillies, sliced into rounds
- 2 tsp Cooks’ Ingredients Black Mustard Seeds
- 2 cm piece ginger, peeled and finely grated
- ½ tsp Cooks’ Ingredients Ground Allspice
- 1 pack White Flesh Nectarines
- 1 pack Flat Peaches
- 500g pack British Plums
- 200g light brown muscovado sugar
Method
Place the onions, vinegar and chillies in a large heavy-based pan, then bring to the boil over a high heat.
Meanwhile, toast the mustard seeds in a dry frying pan over a low heat for 1-2 minutes, until they start to pop and release their aroma. Add to the onions with the ginger and allspice, then lower the heat to a simmer.
Cut the fruit into wedges, discard the stones, and add to the pan. Give everything a good stir and simmer gently for 20 minutes, stirring occasionally. Tip in the sugar, stir until dissolved then simmer for 15-20 minutes more, until thick and jammy
Spoon into sterilised jars (see tip) and keep in the fridge for up to 1 month.
Cook’s tip
To sterilise jars, wash them and the (nonreactive metal or glass) lids in hot soapy water, then rinse and drain. Put onto a baking tray and heat in the oven for 15 minutes at 160ºC, gas mark 3. If your jars or lids have rubber seals, simmer in a pan of water for 10 minutes to sterilise. Fill and close the jars while the chutney is hot and the jars and lids are still warm.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 310kJ/ 73kcals |
|---|---|
Fat | 0.4g |
Saturated Fat | 0.1g |
Carbohydrates | 16g |
Sugars | 16g |
Fibre | 1g |
Protein | 1g |
Salt | 0.1g |