Spicy peach chutney

    2 hours 30 min

    This Indian-inspired peach chutney is good with all curry dishes and is a good alternative to mango chutney.

    62 people made this

    Serves: 96 

    • 1.75kg (4 lb) sliced peeled peaches
    • 175g (6 oz) sultanas
    • 2 cloves garlic, minced
    • 75g (3 oz) chopped onion
    • 150g (5 oz) chopped preserved ginger
    • 1 1/2 tablespoons chilli powder
    • 1 tablespoon mustard seed
    • 1 teaspoon curry powder
    • 900g (2 lb) dark brown soft sugar
    • 1L (1 3/4 pints) cider vinegar
    • 4 tablespoons pickling spice

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. In a large heavy pot, stir together the peaches, sultanas, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a spice bag or muslin and place in the pot.
    2. Bring to the boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
    3. Remove the spice bag, and ladle into hot sterilised jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes. The water should cover the jars completely.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (64)


    I cannot understand the good reviews that this recipe gets on the allrecipes.com version. I was really disappointed with it and glad I only made a half quantity. The finished item was nothing like chutney and much more like slightly spicy jam with bits of peach in it. Better spread on bread than alongside meat, although rather an odd way to eat it. I shall not be making this recipe again. hopeeternal 'Meanderings through my Cookbook' www.hopeeternalcookbook.wordpress.com  -  22 Oct 2010


    What puzzled me is where does the 8 hour preparation come in & since when is chutney ready to eat in 10 hours. In my experience....[mind you not long only 40 years!! ] chutney needs far longer that that to mature  -  30 Jun 2013


    Obviously some mixed opinions here! I must like it as I've made it several times. I have also tried it with plums and it was also very good. With plums - depending on variety - you get a great colour as well. My other variation was to add some chopped walnuts - I like the texture they give. This is a good recipe. Give it a go, I'll be making it again for sure.  -  26 May 2017