peach chutney

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recipe supplied by reader


  • 10 peaches, peeled and chopped
  • 4 apples, peeled and chopped
  • 2 onions, finely chopped
  • 1 teaspoon each of ground ginger, nutmeg, alspice
  • 1 teaspoon mustard seed
  • juice and rind of 2 oranges
  • 2 cups white vinegar
  • 2 cups white sugar
  • 2 cups brown sugar


Preheat oven to 180 C. Brush a roasting pan with a light oil and bake peaches for an hour, stirring at times. Pour peaches into preserving pan and add apples, onions, spices, orange juice and rind and white vinegar.
Bring to the boil and stir and simmer for 1 hour. Add sugar and stir to dissolve, return to the boil and cook for a further hour. Pour into sterilised jars.

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