Snacks and sides

Peach and ginger chutney

Australian Gourmet Traveller recipe for peach and ginger chutney.
Peach and ginger chutney

Bread and butter pickles

Rob Shaw
1H 5M
1H 45M




1.Combine onion, vinegars, sugar, ginger and 2 tsp salt in a large saucepan over high heat and stir occasionally until reduced by half (15 minutes). Add peaches and stir occasionally, adding sultanas halfway through cooking time, until tender and jam-like, (30-40 minutes). Set aside to cool.
2.Meanwhile, sterilise jars and lids in a large saucepan of boiling water, boil over high heat for 10 minutes, carefully remove jars and lids with tongs and set aside open-side up to cool.
3.Follow steps 6-8 of pickled radish recipe.

Note Makes about 1.5 litres. Fruit doesn’t need to be salted before pickling, though we recommend adding a little salt to the pickling liquid. Peach and ginger chutney will keep stored in a cool, dry, dark place for three months. You’ll need to begin this recipe two weeks ahead.


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