Peach Chutney
Make this chutney during the summer, when peaches are at their best. Serve it with terrines, pâté and cold meats, especially cold roast chicken.
Overview
A jewelled preserve capturing summer peaches with warming spice and bright citrus. This complex chutney balances delicate peach sweetness with cinnamon and nutmeg warmth, punctuated by lime zest, creating an elegant accompaniment to game, terrines, and cold meats.
Ingredients
Base & aromatics
- 60 grams cooking apples (cored, peeled and grated)
- ½ teaspoon salt
- 125 grams very ripe tomatoes (peeled, de-seeded and chopped)
- 60 grams onion (finely chopped)
- 1 clove garlic (crushed)
- 10 grams ginger (finely chopped)
Spices & citrus
- 1 lime (finely pared and chopped, zest)
- 1 lime (juice)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon white pepper
Sugar & liquid
- 150 grams caster sugar
- 150 ml white wine vinegar
- 70 grams flaked almonds
- 500 grams ripe, but firm peaches
Method
Stage 1 - Make base
- Combine all the ingredients except the peaches in a heavy-based saucepan and bring to the boil over a very low heat, stirring from time to time with a wooden spoon.
- Continue to cook for about 30 minutes, giving a stir every 10 minutes, until the mixture is jam-like and syrupy.
- Test by running your finger down the back of the spoon; it should leave a clear trace.
Stage 2 - Prepare & add peaches
- In the meantime, peel the peaches: run the tip of a knife around the circumference, then immerse in a pan of boiling water.
- As soon as the skin starts to lift along the incision, take the peaches out and refresh in iced water.
- Lift out and pull off the skin. Halve and stone the peaches, then either cut the flesh into cubes or strips.
- Add the peaches to the chutney mixture and cook very gently for another 40 minutes, stirring very gently every 10 minutes.
Stage 3 - Jar
- Transfer to a warm, sterilised preserving jar, leave to cool, then seal the jar.
- This will keep in the fridge for up to several weeks.
Notes
- Peaches: Select ripe but firm peaches; overripe fruit becomes mushy and loses its integrity during the long cooking time.
- Lime zest: Fresh lime is essential; dried zest will not provide the same brightness and aromatic qualities.
- Almonds: Flaked almonds add textural contrast and subtle flavour; they soften but remain distinct during cooking.
Serving
Serve with terrines, pâté, cold roasted poultry, and game. Also excellent alongside mature cheeses on a charcuterie board.
Storage
- Keeps refrigerated for up to 3 weeks in sealed jars.
- Does not freeze well; texture and flavour are best preserved through refrigeration.
- Flavours develop over 2-3 days; best eaten after this initial maturation period.
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