Peach Chutney

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This chutney is perfect in the summer.


  • 14 to 16 medium ripe peaches , (2 kg), peeled, pitted and chopped
  • 4 to 6 medium apples , (500 g), peeled, cored and chopped
  • 1 medium onion , chopped
  • 2 garlic cloves , minced
  • 2 cups raisins , (golden ones keep the chutney's colour light)
  • 3 cups white vinegar
  • 2 cups granulated sugar
  • 1 tbsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp cayenne pepper , (or more, less or none)


  • In a large pot, combine all the ingredients and bring to a boil over high heat. Reduce heat to medium and simmer the chutney, stirring often, for 30 to 45 minutes or until thickened. Have a taste, and add more sugar if you’d like.
  • As the mixture cooks, lower the heat and stir more often to prevent burning and scorching. Pour into clean, hot canning jars and cover with clean new lids.
  • Process in a boiling water bath for 10 minutes. Remove from hot water and let cool until lids snap shut. Any jar that hasn’t sealed should be stored in the refrigerator.