Ingredients

1 tbsp vegetable oil
1 onion
sliced
700g (prepared weight) firm peach
(about 8), peeled and cut into small dice
6 thumb-sized red chillies
finely chopped
thumb-sized piece ginger
peeled and cut into fine matchsticks
1 tbsp cumin seed
seeds from 15 cardamom pods
200g soft light brown sugar
250ml cider vinegar

Method
step 1
Heat the oil in a large pan, add the onion and cook for a few mins until starting to soften. Add the remaining ingredients, increase the heat and stir to dissolve the sugar. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated and the peaches have softened – this will take about 45 mins. Meanwhile, sterilise your jars (see tip, below).

step 2
Transfer the chutney to the jars, seal and leave to cool before eating. The chutney can be stored in a cool dry place for up to 1 year. Once opened, keep in the fridge and eat within 4 weeks.