Peach Chutney

Peach Chutney


For 5 jars of 250ml:

500gr peaches (peeled and coarsely chopped, about 4 big peaches)

600g cooked apples (peeled, cored and grated, about 5 big apples)

150g ripe tomatoes (peeled, seeded and squashed, about 2 medium sized tomatoes)

60 g onions (finely chopped, 1 small onion)

Zest and juice of one lime

150 gr sugar

1tsp cinnamon powder

1/2 tsp white pepper

1 garlic clove (minced)

10gr fresh ginger (chopped)

150 ml cider vinegar or white wine

1 tsp salt


With a knife peel peaches and tomatoes by piercing the skin and cutting an 'X' at the end opposite of the stem. Place in boiling water for about 1 minute and right after in iced water. Peel off skin and take out seeds, coarsely chop and set aside in a separate bowl.

In a saucepan with a thick base, combine all ingredients excluding peaches, and slowly bring to a boil.

Cook at a low heat for 30 minutes, often stirring.

Add peaches and cook for another 40 minutes, always at a low heat and stirring time to time.

Pour in sterilized jars, close and sterilize in boiling water for 20 minutes.

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