Peach and Chilli Chutney

While the chutney is still hot, bottle it in warm, sterilised jars.


  • 2 kg yellow cling peaches (peeled, stoned and diced)
  • 500 g onion (diced)
  • 1 red chilli (finely chopped)
  • 250 ml white wine vinegar
  • 300 g sugar
  • pinch salt
  • 1 tsp ground ginger
  • 1/2 tsp dried mustard powder


  1. Peel, stone and dice the peaches. Dice the onions. Measure all other ingredients.
  2. Place all the ingredients in a heavy based pot. Cover and slowly bring up to the boil.
  3. Reduce down to a simmer and simmer until the chutney has reduced and is thick and syrupy. Stir constantly! Depending on how soft the fruit is, this may take an hour-and-a-half.
  4. While the chutney is still hot, bottle it in warm, sterilised jars. Put the lid on immediately.
  5. Sterilising Jars and Bottling:
  6. If collecting used glass jars, make sure the lids fit securely and haven't been bashed or dinged. Any air getting into the preserve will contaminate it.
  7. Give the bottles and lids a good wash and rinse well. Try to get the labels off. Boiling the bottles in a large pot of water is very effective.
  8. Preheat an oven to 150°C and dry the clean bottles for 10-15 minutes.
  9. Using a funnel, pour the hot chutney into the hot bottles. Close with the lid immediately.


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