Peach Chutney
Prep time
Cook time
Total time
  • 1 red onion
  • 4cm piece of fresh ginger
  • 3 garlic cloves
  • 1 chillies - deseeded
  • 1 T oil
  • 2.5kg Peaches
  • ½c white wine vinegar
  • 3c sugar
  • 1t salt
  1. Bring a large sauce pan of water to the boil.
  2. When boiling, blanch the peaches by placing them in the hot water for 30 second, removing them with a slotted spoon and placing in a bowl of cold water.
  3. When the blanched peaches are cool, peel, stone, and cut the flesh into 1 cm cubes.
  4. Peel and quarter the red onion.
  5. peel the ginger and garlic.
  6. Place the onion, ginger, garlic, and chilli in a food processor, and process until a paste is formed.
  7. Heat the oil in a large saucepan on a medium heat.
  8. Fry the onion paste for 2 minutes without colouring it.
  9. Add in the diced peach flesh. Stir and cook for 5 minutes.
  10. Add in the white wine vinegar, sugar, and salt.
  11. Simmer uncovered, for about an hour until the liquid evaporates, the peach cooks, and the mixture is thick.
  12. Place into sterilised jars while still hot.
Recipe by Country Life Experiment at