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Beverley Sutherland-Smith's peach chutney


  • Plunge the peaches in boiling water for about 30 secs. Then remove, peel and coarsely chop.
  • Put the peaches in a large heavy-bottomed pot with the remaining ingredients. Then bring to the boil and rapidly simmer for about 90 mins until thick and dark, stirring now and again.
  • To sterilise your jars, wash them in hot soapy water, rinse well and then put them in the oven on a low heat for 30 mins.
  • Allow the jars to slightly cool before spooning the chutney into them. Leave to cool before sealing.


  • 2 kg firm (not ripe) yellow peaches
  • 250 gm sultanas
  • 5 cm piece fresh ginger, finely shredded
  • 2 garlic cloves, chopped
  • 4 cups cider vinegar
  • 750 gm brown sugar
  • 2 medium onions, finely chopped
  • 1 tbsp salt
  • 2 tbsp yellow mustard seeds
  • 1 tbsp chilli powder

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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