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Spicy Peach Chutney

Contributed by Hilary Newell


  • 4 pounds sliced peeled peaches
  • 1 cup raisins
  • 2 cloves garlic, minced
  • 1/2 cup chopped onion
  • Up to ¼ cup fresh ginger
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon mustard seed
  • 1 teaspoon curry powder
  • 4 cups packed brown sugar
  • 4 cups apple cider vinegar
  • 1/4 cup pickling spice


Choose a large heavy pot and combine all ingredients except pickling spice. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
Bring to a boil, and cook over medium heat for about 1 to ½ hours or until thick. Stir frequently. Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes.

This goes beautifully on fresh tuna.

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