Peach and ginger chutney

It only takes 30 minutes to cook this peach and ginger chutney, which has a nice bit of spice and heat.

  • 15 mins preparation
  • 35 mins cooking
  • Makes 2
  • Print


Peach and ginger chutney
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 2 clove garlic, crushed
  • 2 centimetre piece ginger, peeled, finely grated
  • 1 long red chilli, seeded, chopped
  • 1 teaspoon curry powder
  • 1/2 teaspoon mixed spice
  • 1 kilogram peaches, stones removed, chopped
  • 2/3 cup cider vinegar
  • 1/2 cup brown sugar


Peach and ginger chutney
  • 1
    Heat oil in a large, heavy-based saucepan on medium. Saute onion, garlic, ginger, chilli, curry powder and spice 3-4 minutes, until onion is tender and mixture is fragrant.
  • 2
    Add peaches, vinegar and sugar. Stir until sugar dissolves. Increase heat to high and bring to boil. Reduce heat to medium and simmer 25-30 minutes, stirring occasionally, until mixture thickens.
  • 3
    Allow to cool completely before transferring to sterilised jars.

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