Beginner’s Pepper-Peach Chutney

(from kylerhea’s recipe box)

This was in the June/July 2013 edition of the magazine.

Source: Mother Earth News

Categories: July2013, Summer, condiments, peaches, sauces & dips


  • 2 cups peeled, pitted and coarsely chopped peaches (or nectarines)
  • 1/4 cup chopped onion
  • 1/4 cup sweet peppers, seeded and chopped
  • 1 tsp finely minced hot chili peppers (or 1/2 tsp red pepper flakes)
  • 1/2 cup brown sugar, firmly packed (or 4 Tbs honey)
  • 2 Tbs raisins or currants
  • Zest and juice of half of a lemon
  • 1/4 cup cider vinegar
  • 2 cloves garlic, peeled and minced
  • 1/2 tsp mustard seeds
  • 1/4 tsp salt


  1. Peel the peaches.

  2. Bring all the ingredients to a boil over medium-high heat. Reduce heat to medium-low, and simmer the mixture for 35-45 minutes, stirring frequently.

  3. The chutney is finished cooking when it is thick and spreadable. It will keep for at least 2 weeks in the refrigerator.

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