Lucy's Tomato and Peach Chutney4 Reviews
- Prep: 35 min
- Cook: 2 hr
- Ready In: 2 hr 35 min
“A sweet and spicy chutney that's very addictive. So easy to make you'll find yourself adding this to just about any dish!” - by Lucy Danylewich
Original recipe yields 8 cups
- 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.
Amount Per Serving (64 total)
- 18 cal
- < 1%
- 0.1 g
- < 1%
- 4.3 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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 wo..." See moreuld 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."
"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 f..." See moreor 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."
"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 c..." See moreanned? i'm thinking it would be a great hostess gift for the holidays. Or is it not necessary to can because of the vinegar??"
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