“Cheeseboard” Peach Chutney

Great Britain


Preparation info

  • Makes

    1.8 kg

    • Difficulty


Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

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.


  • 450 g onions, peeled and diced
  • 900 g peaches, pitted and cut into small pieces
  • 100 g sultanas
  • 25 g fresh ginger, peeled and grated
  • 1 teaspoon dried ginger powder
  • 450 g soft brown sugar
  • 300 ml malt vinegar
  • 300 ml cider apple cider vinegar
  • 1 teaspoon salt


    1. Place the prepared onions and peaches into a large preserving pan and add the remaining ingredients.
    2. Bring slowly to the boil and then lower the heat so that the chutney cooks at a rolling simmer.
    3. Stir the chutney regularly to make sure it does not “catch” and burn on the base of the preserving pan.
    4. Keep on cooking until the chutney is the consistency of a thick jam and all the liquid has dissolved. (A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet)
    5. Spoon the hot chutney into hot and sterile jars and seal immediately. Label once cool.
    6. Store in a dark, cool place and leave to mature for at least 4 weeks.