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October 2009

Walnut Grove Recipes

Curried Peach Chutney

Serves 4

  • 2 kg peaches (when stoned)
  • 500g onions
  • 500g brown sugar
  • 300g raisins
  • 1 lemon, juice & zest
  • 1 orange, juice & zest
  • 150g fresh ginger
  • 4 tbs curry powder
  • 900ml vinegar


1. Chop peaches & remove the stones. Chop onions finely, put all the ingredients into a large stockpot and bring to the boil.

2. Simmer rapidly for an hour stirring frequently to stop the mixture catching on the bottom of the pan.

3. While it is cooking prepare your jars - they need to be sterilized. Wash the jars & the lids in hot soapy water, rinse well and leave to dry.

4. Ten minutes before the chutney is ready to bottle, put the jars onto a large tray covered in paper towels (to avoid the jars making direct contact with the metal tray).

Ensure they are not touching each other, put into pre-heated oven at 180°C/400°F and leave in the oven for 10 minutes. In the meantime put all the lids into a stainless steel saucepan, cover with water and boil for at least 5 minutes.

5. Turn the heat off under the chutney and carefully take the jars out of the oven; leave them to cool for a couple of minutes - if you try to put the hot mixture straight into the jars they will crack. When the jars have cooled a little (they should still be very hot) fill them with the chutney and put the lid on as tightly as you can. As they cool down they will suck the lid down causing an air-tight vacuum. 

Leave to cool, then label them with date that it was made. Best left to mature for at least a month

Serving Suggestions

Chutney is wonderful with cheese & bread, terrines, charcuterie or try adding a little to a curry.

Advanced Preparation

Chutney improves with age, so really the earlier you make it the better! We recommend waiting at least 4 months before eating it.

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