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Peach chutney


  • Pour boiling water over the peaches. Then peel and stone them, before finely chopping up and setting aside.
  • Bring the vinegar to the boil in a large heavy-bottomed pot. Then turn the heat down and add the chopped peaches and garlic. Stir well and gently cook for about 10 mins until the peaches are reasonably tender.
  • Add the remaining ingredients and mix well. Then cook for about 30 mins until thick and fragrant, stirring every now and again.
  • When ready, set aside to cool and then transfer to sterilised airtight containers and store until required.
  • nb.  If the peaches are a little lacking in flavour, cut back on the dates and raisins.


  • 1¼ kg fresh peaches
  • 3½ cups malt vinegar
  • 2 garlic cloves, crushed
  • 2 tspn cayenne
  • 2 tbsp salt
  • 500 gm dates, finely chopped
  • 500 gm raisins, finely chopped
  • 100 gm preserved ginger, finely chopped
  • 1 kg brown sugar

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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