28. Peach Chutney

It is peach season at our house this week.  We’ve had more peaches this year than ever before.  Several of the branches of the tree had broken under the weight of the fruit.   So after collecting several bags full the search for what to do with them started.

I’ve never made chutney before so thought I’d have a go at that. The only thing is that I’m not very keen on chutney with raisins so went on the search for  a recipe that didn’t require them.  As usual, I ended up merging recipes and added an idea of my own. I planted some chilli seeds in the spring and now have a beautiful plant laden with shiny, red chilli peppers. It seemed a shame not to include at least one in this recipe.

While you are cooking the chutney, put some clean, empty glass jars in a very low oven to sterilise them.

I’ve put rough amounts in here but I didn’t really measure anything out.


25g butter

3-4 cloves of garlic – chopped

1 onion – chopped

1  chilli – chopped

1kg peaches- roughly chopped

Half a cup of light brown sugar

Half a cup of cider vinegar

2 tablespoons of Cointreau (should have been brandy but we didn’t have much left in the bottle)

1 teaspoon ground pepper

Crank or two of sea salt

Melt the butter and add the garlic, onion and chilli.  Cook over a low heat for about 5 minutes.

Add the peaches, cook for another few minutes, stirring now and again.

Add sugar, vinegar, salt and pepper and cook until the peaches are soft and mushy.

Add the liqueur and stir through.

Remove from the heat.

Spoon the chutney into the sterilised jars. I vaguely remember from high school domestic science that it isn’t a good idea to let the lids come in direct contact with the chutney as the vinegar can cause the lids to rust. Whether that is still the case, I don’t know, but thought I wouldn’t take any chances and covered the jars with greaseproof paper before putting the lids on.

I probably should have used that brandy – it might have turned out a more appetising colour.

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