Peach and chilli chutney

Don’t taste test a chutney during cooking — it is far too vinegary to evaluate the finished flavour.

Ingredients

1 Tbsp	Rice bran oil
1	Onion, sliced
1 kg	Peach, reasonably-firm, peeled, stoned and diced (Main)
2	Long red chillies, sliced (Main)
3 cm	Fresh ginger, peeled and juilenned
1 Tbsp	Cumin seeds
1 Tbsp	Mustard seeds
½ tsp	Ground turmeric
200 g	Brown sugar
1 cup	Cider vinegar

Directions

1. Heat the oil in a large heavy saucepan. Sauté the onion, until softened but not brown. Add the remaining ingredients, stirring to dissolve the sugar.
2. Simmer on low heat for about 45 minutes, until most of the liquid has evaporated.
3. Pour into sterilised jars and seal.