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Greengage and ginger chutney


Place the chopped green chilli, grated ginger and diced onion in a saucepan with the rapeseed oil and cook for 3-4 minutes until softened.


Add the turmeric, mustard seeds, sugar, salt, chopped greengages and cider vinegar to the saucepan, stir to combine and cook on a medium heat for 20 minutes. Remove from the heat and allow to cool. Transfer to a small sterilized jam jar and store in the fridge until required.


6 portions
Prep time: 10 minutes
Cooking time: 25 minutes

Per portion


Fat: 1.1g

Saturates: 0.1g

Carbs: 12.6g

 of which sugars: 11.1g

Fibre: 1.8g

Protein: 0.9g

Salt: 0.51g

• 400g Greengages - de-stoned and chopped
• 3 tbsp's cider vinegar
• 1 medium red onion, peeled and finely chopped
• 1 small green chilli, finely diced
• 1 tbsp sugar

• 1/2 tsp turmeric

• 1/4 tsp mustard seeds

• 1/4 tsp sea salt

• 1 tsp rapeseed oil

Vegan friendly

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