Peach Chutney

This savoury chutney is a perfect pairing with barbecue pork or chicken and is a welcome addition to a charcuterie board or cheese platter as an appetizer. 

Yield: Makes about 5 pints

Peach Chutney


  • 8 cups firm peaches, peeled and chopped
  • 3 1/2 cups packed dark brown sugar
  • 2 1/2 cups apple cider vinegar
  • 1 1/2 cups raisins
  • 3/4 cup chopped green pepper
  • 1/2 cup minced fresh ginger
  • 2 cloves garlic, crushed
  • 1 unpeeled lemon, ends removed, seeded and chopped
  • 2 tsp salt
  • 1 tsp cayenne pepper


  1. Add all ingredients to a non-reactive Dutch oven.
  2. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until thickened, about 3 hours.
  3. Ladle into hot sterilized pint jars, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. If needed, add additional chutney to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 25 minutes.
Nutritional analysis per tbsp:


27 calories, 0 g fat, 0.1 g protein, 6.8 g carbohydrate, 0.2 g fibre, 31 mg sodium

Tip: Want to make this recipe in the winter? No problem. Use frozen peach slices.