Sultry Peach Chutney

We substituted Ontario peaches for the usual mangoes in this spicy chutney.

August 17, 2012 | | Back Issues | Food | FOOD Autumn - Winter 2012 | Recipes | Sauces

Sultry Peach Chutney


Makes 1 cup



We substituted Ontario peaches for the usual mangoes in this spicy chutney.


  • 2 large firm peaches or 3 small, peeled and cubed
  • 2⁄3 cup fresh apple cider
  • 1⁄3 cup rice vinegar
  • ¼ cup brown sugar, or slightly less
  • 1 inch fresh ginger, grated
  • 1 garlic clove, crushed
  • 5 cardamom pods
  • ½ tsp coriander seeds, crushed
  • 1 bay leaf
  • ½ tsp sea salt
  • ¼ cup quality extra virgin olive oil


  1. Place peaches in a saucepan, add liquids and cover.
  2. Cook over low heat for 10 minutes.
  3. Stir in remaining ingredients and bring to boil slowly while stirring.
  4. Lower heat and simmer gently for 30 minutes until syrupy.
  5. Add more cider if mixture is too thick.
  6. Cool and stir in olive oil.

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