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Peach and Apple Chutney

2reviews
13saves
2hours35min

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

Ingredients
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

Directions
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)

Hilly1026
by
3

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

KSTEP
by
1

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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