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Peach Chutney a Spring Treat, Fruit Trees are Ripe and Ready for Picking

A great way to use your summer fruits
A great way to use your summer fruits

Chutney can be dated as far back as 500 BC and originated in Northern Europe. Adopted by the Romans and later by the British empires, this method of food preservation would soon be exported to other areas such as Australia and America.

While peaches are in season, why not take some time to make this delicious chutney recipe. It will yield about 3 cups but if you increase the quantity you can make enough to be stored and last you until next season. A classic from Taste of Home where you can find great recipes for any occasion.


2 large onions, chopped
1 tablespoon vegetable oil
3 large peaches, peeled and cubed
1/2 cup packed brown sugar
1/4 cup sugar
1/4 cup raisins
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice
8 tablespoons vinegar, divided
2 tablespoons lemon juice


In a large skillet, saute onions in oil until tender. Add peaches; cook and stir for 3 minutes. Add sugars, raisins, molasses, salt, pepper, allspice and 5 tablespoons vinegar; bring to boil. Reduce heat; simmer, uncover, for 45 minutes, stirring occasionally. Remove from the heat; stir in lemon juice and remaining vinegar. Serve at room temperature with ham, pork or chicken. Store in the refrigerator for up to 3 weeks.

Yield: about 3 cups.

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