Peach Chutney

This unusual chutney recipe combines fresh peaches with a mix of sugar, dried fruit, tomatoes and spices. Perfect for a homemade gift or with a cheeseboard.

Angela Hartnett's Cucina: Three Generations of Italian Family Cooking
140 authentic Italian recipes from Angela Hartnett
A masterclass in classic Italian cuisine
Indulgent family favourites


My cousin and her husband got married in the south of France, and after the wedding I couldn’t resist gathering up the huge quantities of excess peaches that had fallen from the trees. I brought the peaches home and made a cupboardful of anniversary chutney for my cousin. This quantity will make about eight jars, but it stores for months on end. If you like, you could substitute pears or apricots for the peaches.

Makes 3.5kg


900g demerara sugar
900ml white wine vinegar
1 tsp cinnamon powder
6 pinches of saffron
1 tsp grated nutmeg
375g onions, finely chopped
125g root ginger, peeled and finely chopped
375g sultanas
750g tomatoes, skinned, seeded and chopped
20 peaches, stoned and cut into 2cm chunks

Essential kit

You will need 8 sterilised jam jars or preserving jars.


Heat the sugar and wine vinegar in a large, heavy-based saucepan over a low heat until the sugar has dissolved. Stir in the cinnamon, saffron and nutmeg and continue to cook until the mixture has reduced to a syrupy consistency, about 3-4 minutes. Watch the mixture carefully as it can burn very easily.

Stir in the onions and ginger and cook until all the liquid has evaporated, about 40-50 minutes.

Finally, stir in the sultanas, tomatoes and peaches and continue to cook for 3 hours, stirring from time to time to prevent the chutney sticking and burning on the bottom of the pan. The mixture should have thickened considerably.

Remove from the heat and leave to cool. Spoon into sterilized jam jars or preserving jars and seal.

See more recipes »

More Peach Recipes

See more recipes »

More Jam, Pickle and Preserve Recipes

See more recipes »

More Recipes by Angela Hartnett