“Cheeseboard” Peach Chutney

If you find yourself bereft of peaches then you can use apricots or even a mixture of peaches and plums in this recipe, as long as the fruit ratio to sugar and vinegar stays the same. Once you’ve made your chutney and you have the jars proudly sitting in the pantry, you can then plan how to enjoy it such as with pies, cold meats and charcuterie, pasties, sandwiches, ploughman’s lunches, cooked ham or, as we like to serve it, with a cheeseboard.