Peach or Nectarine Chutney

Preparation info
  • Makes about


    half pint jars
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

The fruit in this chutney, as in most spicy fruit condiments, lends mainly substance and chunkiness rather than its own flavor. Because the texture is important, we specify very firm fruit. Peach or nectarine chutney is a pleasant, tart-sweet companion for cold roast pork, lamb, or fowl, as well as hot curries.


  • pounds very firm peaches or nectarines (to make 7 cups when cut into ½-inch dice)
  • 2 cups golden raisins


  1. If you are using peaches, plunge a few at a time into boiling water for a few seconds. Strip off the skins. (If the fruit is quite underripe—which is okay—you may have to pare off the skins. If you are using nectarines, leave the skins on.) Cut the peaches or nectarines into ½-inch dice; you should have 7