Peach, Green Chilli & Ginger Chutney

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Preparation info

    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This is a spicy, rich chutney that goes as well with fish as it does with offal and game. It’s also good on toast with cheese, or as a bruschetta with roast tomatoes and grilled pancetta.


  • 1kg (lb) ripe peaches, stones removed and cut into quarters
  • 1 litre (pints) cider vinegar
  • 400g (14oz) demerara sugar
  • 250g (9oz) muscovado sugar
  • 500g (18oz) tamarind paste
  • 2 teaspoons ground allspice
  • 3 teaspoons finely ground star anise
  • 500g (18oz) red onions, peeled and quartered
  • 5 hot green chillies, chopped
  • 8 cloves of garlic, peeled and halved
  • 8 lime leaves
  • 4 lemon-grass stems (pull the outer 2 layers off and finely chop the lower half of the stems)
  • 300g (11oz) fresh ginger, peeled and finely chopped
  • 2 tablespoons sea salt


In a large pot bring the vinegar, sugars, tamarind and spices to the boil and boil for 5 minutes. Add all the other ingredients and bring back to the boil, then lower the heat to a moderate simmer and cook for 50 minutes until the chutney has reduced to a thick mixture. Be careful to stir gently every 5—10 minutes to prevent sticking on the bottom of the pot.

Spoon the mixture into hot clean jars and seal. Once cool, store in the fridge and leave for at least a week before using. It can be kept for up to six months.