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With peach season fast coming to a close, here is a great recipe for Peach Chutney to take advantage of any cheaper buys that are around.   There are lots of great spices and flavours in this chutney that makes it a great match for any meat.

One word of caution is that it is easier if the ‘freestone’ peaches are available.  Sometimes removing the stones from the ‘clingstone’ varieties can be painful, not to mention a lot of the nice flesh can go with the stone.  Enjoy

Peach Chutney

1.5 kg peaches, peeled, pitted and chopped.

4 cups brown vinegar

3 onions finely chopped

4 cups brown sugar

2 medium apples, grated

3 teaspoons grated fresh ginger

Tie in a muslin bag:

16 black peppercorns

3 small birdseye chillis

4 cloves

1 cinnamon stick


Combine everything in a large pan.  Stir over heat, without boiling, until sugar has dissolved.  Bring to the boil, reduce heat and simmer uncovered until the chutney is thick (1 1/2 to 2 hours).

Remove muslin bag.  Pour chutney into hot, sterilised jars and seal.

Yields 4 cups

The Klutzy Cook Notes

  • To peel the peaches, make a slit in the bottom, then drop them into (boiling) hot water for a few seconds.  Remove and run under cold water.  The skin should peel away easily.  It’s just like peeling tomatoes.
  • For tips on how to sterilise the jars see Nectarine Chutney and scroll down to the notes.

If you have any comments or questions on this Peach Chutney recipe, please leave them below.

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