Search thousands of recipes reviewed by home cooks like you.

Lucy's Tomato and Peach Chutney

Lucy's Tomato and Peach Chutney

  • Prep

    35 m
  • Cook

    2 h
  • Ready In

    2 h 35 m
Lucy Danylewich

Lucy Danylewich

A sweet and spicy chutney that's very addictive. So easy to make you'll find yourself adding this to just about any dish!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 64 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 18 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

joanne e
43

joanne e

2/25/2006

Great chutney recipe. Not as heavy and acidic as some chutneys can be. I have used this chutney with cold meats and also tried it with cheese in a sandwich as an experiment (worked really well!). I would reccomend however, letting this chutney sit in fridge for a while - i left mine for 3 months. All good chutneys need to mature. I found it too sour and vinegary when freshly made.

HOT SKILLET
18

HOT SKILLET

7/3/2007

It has a wonderful taste and smell that lasted till the last spoonful. I made mine for the B-day party and leftovers kept in the frige for a week (till we ate them all). The only thing that i wish for is better color/appearance, but then again maybe i cooked it too much. Will make it again for sure. Thank you for sharing this nice recipe.

chicagowillie
13

chicagowillie

8/31/2009

This is just what I was looking for to brighten up simple dinners and sandwiches. Great way to use the bountiful harvest. One reviewer mentioned letting it 'ripen' for 2-3 mos. Could this also be canned? i'm thinking it would be a great hostess gift for the holidays. Or is it not necessary to can because of the vinegar??

Similar recipes