Tomato and peach chutney

    2 hours 35 min

    A sweet and fragrant chutney that's very addictive. So easy to make you'll find yourself adding this to just about any dish!

    15 people made this

    Serves: 64 

    • 15 tomatoes, peeled and chopped
    • 5 fresh peaches - peeled, stones removed and chopped
    • 5 red apples - peeled, cored and diced
    • 4 medium onions, diced
    • 4 stalks celery, diced
    • 350ml (12 fl oz) distilled cider vinegar
    • 1 tablespoon salt
    • 50g (2 oz) pickling spice, wrapped in cheesecloth or muslin

    Prep:35min  ›  Cook:2hr  ›  Ready in:2hr35min 

    1. Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to the boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.

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    Reviews in English (6)


    Great chutney recipe. Not as heavy and acidic as some chutneys can be. I have used this chutney with cold meats and also tried it with cheese in a sandwich as an experiment (worked really well!). I would reccomend however, letting this chutney sit in fridge for a while - i left mine for 3 months. All good chutneys need to mature. I found it too sour and vinegary when freshly made.  -  25 Feb 2006  (Review from Allrecipes US | Canada)


    It has a wonderful taste and smell that lasted till the last spoonful. I made mine for the B-day party and leftovers kept in the frige for a week (till we ate them all). The only thing that i wish for is better color/appearance, but then again maybe i cooked it too much. Will make it again for sure. Thank you for sharing this nice recipe.  -  03 Jul 2007  (Review from Allrecipes US | Canada)


    This is just what I was looking for to brighten up simple dinners and sandwiches. Great way to use the bountiful harvest. One reviewer mentioned letting it 'ripen' for 2-3 mos. Could this also be canned? i'm thinking it would be a great hostess gift for the holidays. Or is it not necessary to can because of the vinegar??  -  30 Aug 2009  (Review from Allrecipes US | Canada)