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Peach and ginger chutney

Australian Gourmet Traveller recipe for peach and ginger chutney.

By Lisa Featherby
  • 40 mins preparation
  • 1 hr 5 mins cooking plus cooling
  • Serves 6
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Peach and ginger chutney


  • 2 white onions, diced
  • 800 ml apple cider vinegar
  • 200 ml malt vinegar
  • 400 gm caster sugar
  • 80 gm ginger, half grated, remainder cut into julienne
  • 1.4 kg ripe but firm peaches, unpeeled, halved, stones removed, coarsely chopped
  • 180 gm sultanas


  • 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 <b><a href="/recipes/recipe-search/masterclass/2012/12/pickled-radishes/">pickled radish recipe</a></b>.


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.