Fresh Peach and Coconut Chutney

Preparation info

  • Makes

    5 Quarts

    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

This recipe calls for about a peck of ripe fresh peaches, minus the three or four you eat out of hand over the sink as you are peeling and stoning them. Most chutney recipes call for firm fruit, but here the desired chunkiness is provided by the coconuts, and the intense flavor of ripe fruit is a foil for the spiciness.

Peel the peaches like tomatoes, by dropping them into boiling water for a few seconds to loosen the skins.