Peach Chutney


  • 2 lb peaches, skinned
  • cups malt vinegar (approx)
  • 1 lb onions, chopped
  • cups golden raisins
  • 1 cup plus 2 tbsp dark brown sugar
  • tsp salt
  • ¾ tsp ground cinnamon
  • 1 tbsp mustard seed
  • 1-in cube of fresh ginger root, peeled and finely grated
  • Grated zest and juice of 1 large lemon


Cut up the peaches, discarding the pits, and place in a good aluminum pan, or, better still, a stainless steel preserving kettle. (Copper pans should never be used for chutneys.) Pour the vinegar over - just enough to cover the fruit. Add the remaining ingredients and bring to a boil.

Lower the heat and simmer until a soft chutney consistency, bearing in mind that it will thicken slightly when cold and also if kept for any length of time. Stir the chutney frequently to prevent sticking.

When ready, pour into hot jars and seal immediately. As with most chutneys, it is best kept a week or two before using. (For long storage, process the filled and sealed jars in a boiling-water bath.)