Fresh Peach Chutney

A sweet, sticky and richly spiced peach chutney made with fresh summer fruit. Perfect for cheese boards, gifting or adding a burst of flavor to simple meals.

Course Condiment

Cuisine French

Keyword Condiment

Prep Time 15

Cook Time 1

Total Time 1 15

Servings x 300ml Jars

Calories 72kcal

Author Kate Freebairn

Equipment

Heavy Base Wide Pot
Jar Funnel
Stainless Steel Ladle
Glass Jars (4 x 300mls)

Ingredients

1000 g Peaches (seeds removed, diced, I leave skin on)
200 g Granny Smith Apples (cored and diced, I leave skin on)
200 g Onion (yellow or red)
3 g Cinnamon
5 g Ground Ginger
4 g Mustard Seeds
5 Cardamon Pods (seeds removed and crushed)
3 g Black Pepper
5 g Salt
4 g Red Pepper Flakes or Chili Flakes (optional)
500 g Brown Sugar
1 tsp Vanilla Paste
230 g White Vinegar (can use apple cider vinegar if you prefer)
70 g Raisins

Instructions

Dice your peaches, apples and onions and place them in a wide, heavy bottomed pot. Sprinkle over all the spices and coat the peaches, apples and onions in the spices by stirring them around.
Next place the pot onto the stovetop on a medium heat and pour over the brown sugar, vanilla paste and white vinegar. Stir well to combine.
Now bring this to a boil (this takes around 10 minutes at a medium heat) and then turn the heat down to low and allow the mixture to simmer for around 30 minutes.
Once the mixture has started to thicken, stir the raisins through the chutney and continue to simmer for another 20 minutes, or until the mixture has thickened to the consistency you would like. You don't want the peaches to be completely disintegrated like jam, you want it chunky, so you can recognize the ingredients.
When you are ready to jar it, pour boiling water into your jars to sterilize, empty and then spoon in the hot peach chutney using a jar funnel and ladel.
Seal the lids and allow to cool to room temperature on the counter before placing into the fridge.

Notes

Fruit Weight - I've weighed my diced peaches after removing the seeds, apples after dicing and onions after peeling. This is equivalent to around 10 medium sized peaches, 2 medium sized Granny Smith apples and 2 medium sized red onions.

Nutrition