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Peach and Apple Chutney

  • 2reviews
  • 13saves
  • 2hours35min

  • 10 people made this

Can't have ploughman's lunch without chutney! This version based on peaches, apples and tomatoes is sweet and fragrant. Also good with rice and curry.

Lucy Danylewich

Serves: 64 

  • 15 tomatoes, peeled and diced
  • 5 peaches, peeled, stones removed and diced
  • 5 red apples, peeled, cored and diced
  • 4 medium onions, diced
  • 4 stalks celery, diced
  • 1 1/2 cups (375ml) distilled cider vinegar
  • 3 teaspoons salt
  • 60g pickling spice, wrapped in cheesecloth or muslin

Preparation:35min  ›  Cook:2hours  ›  Ready in:2hours35min 

  1. Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to the boil then reduce heat to low and simmer for about 2 hours, or until thickened.
  2. Transfer to sterile jars, seal and store in the refrigerator or freeze in plastic containers.

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Reviews (2)


It has a wonderful taste and smell that lasted till the last spoonful. I made mine for the B-day party and leftovers kept in the frige for a week (till we ate them all). The only thing that i wish for is better colour/appearance, but then again maybe i cooked it too much. Will make it again for sure. Thank you for sharing this nice recipe. - 29 Sep 2008


Great chutney recipe. Not as heavy and acidic as some chutneys can be. I have used this chutney with cold meats and also tried it with cheese in a sandwich as an experiment (worked really well!). I would reccomend however, letting this chutney sit in fridge for a while - i left mine for 3 months. All good chutneys need to mature. I found it too sour and vinegary when freshly made. - 29 Sep 2008

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Chutney (64)
Peach (116)