Peach Chutney


  • Makes0 servings

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.

This article was originally published on Aug 01, 2008

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