Peach & chilli chutney

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
2%
Peach & chilli chutney
90 min.
20
75kcal

Suggestions


Indulge in the vibrant flavors of summer with this tantalizing Peach & Chilli Chutney! Perfect for those who love to experiment with sweet and spicy combinations, this delightful condiment is not only vegetarian and vegan but also gluten-free and dairy-free, making it suitable for a variety of dietary preferences.

The rich taste of ripe peaches melds beautifully with the heat of fresh red chillies, creating a uniquely zesty spread that can elevate any meal. Whether you're slathering it on a sandwich, using it as a dip for crisp veggies, or incorporating it into your favorite dishes, this chutney is sure to impress your family and friends. Plus, with only 75 calories per serving, it's a guilt-free addition to your culinary repertoire!

Making this chutney is a straightforward process—simply sauté some onions, combine them with the peaches, chillies, and a blend of spices, and let it simmer to perfection. The result is a jar full of homemade goodness that will not only tantalize your taste buds but also make for wonderful gifts to share with loved ones.

So, gather your ingredients, roll up your sleeves, and embark on a flavorful journey that promises to bring a burst of sunshine and spice into your kitchen. Your taste buds will thank you!

Ingredients

  • tbsp vegetable oil 
  •  onion sliced
  • 700 peaches firm prepared peeled cut into small dice ( weight) ( 8)
  •  pepper flakes red finely chopped
  • piece ginger peeled cut into fine matchsticks
  • tbsp cumin seeds 
  • 15  cardamom pods 
  • 200 brown sugar light soft
  • 250 ml apple cider vinegar 

Equipment

  • frying pan

Directions

  1. Heat the oil in a large pan, add the onion and cook for a few mins until starting to soften.
  2. 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).
  3. 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.

Nutrition Facts

Calories75kcal
Protein4.43%
Fat11.63%
Carbs83.94%

Properties

Glycemic Index
8.86
Glycemic Load
1.86
Inflammation Score
-3
Nutrition Score
4.5347826740016%

Flavonoids

Cyanidin
0.67mg
Catechin
1.72mg
Epigallocatechin
0.36mg
Epicatechin
0.82mg
Epigallocatechin 3-gallate
0.1mg
Isorhamnetin
0.28mg
Kaempferol
0.11mg
Quercetin
1.35mg

Nutrients percent of daily need

Calories:75.03kcal
3.75%
Fat:1.01g
1.55%
Saturated Fat:0.13g
0.84%
Carbohydrates:16.39g
5.46%
Net Carbohydrates:15.11g
5.49%
Sugar:13.65g
15.16%
Cholesterol:0mg
0%
Sodium:10.24mg
0.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.86g
1.73%
Vitamin C:21.6mg
26.18%
Manganese:0.52mg
26.12%
Fiber:1.28g
5.12%
Vitamin A:246.54IU
4.93%
Vitamin B6:0.09mg
4.65%
Iron:0.78mg
4.32%
Vitamin K:4.23µg
4.03%
Potassium:140.32mg
4.01%
Magnesium:12.67mg
3.17%
Copper:0.06mg
3.09%
Vitamin E:0.42mg
2.78%
Vitamin B3:0.5mg
2.5%
Calcium:22.33mg
2.23%
Phosphorus:20.8mg
2.08%
Zinc:0.26mg
1.74%
Vitamin B1:0.03mg
1.71%
Vitamin B2:0.03mg
1.63%
Folate:6.42µg
1.6%
Selenium:0.98µg
1.4%
Vitamin B5:0.1mg
1.01%