Preparation info
  • Makes


    half pint jars
    • Difficulty


Appears in
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Partnered with a holiday ham or turkey, or with roast pork loin, this beautiful chutney serves as a delicious reminder of summer’s bounty. It also makes an elegant addition to a cheese plate and pairs especially well with a creamy St. André or a tangy goat cheese.


  • 1 cup (8 fl oz/250 ml) golden balsamic vinegar


In a large nonreactive saucepan, stir together the vinegar and sugar. Blanch and peel the peaches, then halve them and remove the pits. Cut the peach halves into thick slices and add to the pan along with the apricots and cherries. Toss the fruit to coat with the vinegar-sugar mixture. Place the cloves, cardamom pods, peppercorns, and anise seeds on a squ