Peach Chutney

Chutney de pêches et tomates

Preparation info
    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

Since peaches and tomatoes are in such abundance in August, this is when to make this golden, spiced chutney which goes so well with cold roast duck or chicken.


  • 1 kg tomatoes, skinned and deseeded, keep skins and seeds in a bowl
  • 2 peaches, preferably a bit under-ripe, blanched for 3 minutes and skinned
  • 2<


Slice the peaches off their stones. Cut the tomatoes and peaches into 5 mm dice. Strain the juice from the tomato seeds and skins and reserve.

Combine the tomatoes and peaches and the strained tomato juice in a large, reliable, heavy-bottomed pan. Add all the other ingredients.

Bring to the boil, lower the heat and simmer for about 1½-2 hours or until thick. Transfer to clean wa