• Partnered with
  • Makes 2 L
  • 40 mins cook

Peach chutney

When peaches aren’t dangling from trees or being bitten into they should be waiting for you like golden orbs of summertime carefully packed into jars for enjoyment all year round. Sadly with the pace of life for most of us, time to pack and preserve them is scarce. This peachy chutney, however, can be made and eaten all year round thanks to the convenience of tinned peaches in juice. Serve this chunky peach chutney with a large wedge of Dutch walnut gouda, grilled peach halves if they are in season, and plenty of salty pancetta or dried ham. Photograph by Jani Shepherd

Ingredients

  • 1 tbsp olive oil
  • 1/2 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tbsp fresh grated ginger
  • 5 x 410g tins of peach slices in juice, drained and chopped (or the equivalent weight in fresh peeled peaches)
  • 1 cup packed brown sugar
  • 1 cup cider vinegar
  • 1 1/2 tbsp yellow mustard seeds
  • 1 whole dried chilli
  • 1/2 cup dried cranberries
  • 1 tsp salt (or more to taste)
  • to serve, huntley & palmers cracked pepper and rock salt flatbreads

Steps

  1. In a large pot over medium heat, add the olive oil and onion and sauté for a couple of minutes until beginning to become translucent. Add the garlic and ginger, and quickly stir through. Next add all the other chutney ingredients. Bring to boil stirring occasionally. Reduce heat and simmer for approximately 40 minutes stirring occasionally until the liquids are reduced and slightly syrupy.
  2. Check seasoning and pour into jars. (I leave the whole chilli in the jar to slowly release flavour – plus it looks decorative.) I enjoy this in the summer, so keep it in the fridge. It will last for 2–3 weeks. Serve with Huntley & Palmers Cracked Pepper and Rock Salt Flatbreads.

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