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Sticky Chilli Peach Chutney

Mixed peel, raisins and star anise add warmth and spice to this sticky chilli peach chutney recipe. Serve with cheese and crackers.

From the book


Peaches are a delightful fruit. They are very sweet, just like this chutney. And to sweeten it more, I’ve added dates, raisins and mixed peel just like a traditional chutney, which is something I rarely do. This makes it a good one for Christmas or to give as a gift to those who like it a bit on the sweet side.

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1.5kg peaches
1 ½ large garlic cloves
800ml distilled malt vinegar
200g dates
900g dark brown sugar
200g mixed peel
200g raisins
2 tsp salt
1 tsp cayenne pepper
2 tsp chilli flakes
For the spice bag:
1 lime, quartered
1 tsp black peppercorns
1 star anise


Stone the peaches and chop into cubes. Peel and finely chop the garlic.

Put the peaches with the vinegar and the chopped garlic into a heavy-bottomed pan, and cook until soft and starting to break down.

Meanwhile, stone and dice the dates, prepare the spice bag then add both to the peaches with all the remaining ingredients.

Bring to the boil then simmer for 30-40 minutes, stirring often so it doesn’t stick to the bottom of the pan and burn.

Once reduced to a sticky consistency and the trail test shows it’s ready, remove from the heat and take out the spice bag. Ladle into warm, dry sterilised jars and seal.

Mature in a cool, dark cupboard for at least
4 weeks.

Keeps for up to 6 months to a year unopened. Once opened, keep refrigerated and eat within 4 months.

Season: summer to early autumn

How to eat: best with cheese and crackers and/or with charcuterie and pickles

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From the book: The Modern Preserver: Chutneys, pickles, jams and more

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