Here’s a quick, dashed off recipe for those peaches I mentioned in my recent In My Kitchen post. It was sweltering in the kitchen the day I made peach chutney – sweat dripping hot. But, the end product was definitely worth the temporary discomfort of labouring over a simmering pot.

Peach Chutney
Choose ripe juicy peaches for this recipe.
Enough for 2 large (500ml) jars

  • 2.5kg peeled and chopped peaches (approximately 12)
  • 1 large or 2 small onions
  • 1 inch cube of fresh ginger
  • Seeds from 3 cardamom pods
  • 400g demarara sugar
  • 250ml cider vinegar
  • 80g golden raisins
  • 1 crushed peperoncini (or 1/4 teaspoon chilli pepper flakes)

Prepare your ingredients by first removing the skin from the peaches. Cut the flesh into small cubes. Finely chop the onion and grate the ginger. Remove the seeds from the cardamom pods, keeping seeds and discard pods. Measure out the other ingredients. Place everything into a large canning pot, stir to mix and bring to a boil.

Lower the heat and let the mixture simmer for about 1 1/2 to 2 hours. Stir occasionally and optionally use a heat diffuser to prevent sticking to the bottom of the pan. It should be ready when it has changed colour and is thickened.


Pot up in sterilised jars as you would jams and other preserves.


  1. Looks delicious. It’s peach season here in California as well. We’re headed to Greece this week and plan to spend four days in Ioannina. I noticed you’ve spent time there in the past. Any suggestions for places to see in Ioannina and the general area. We also plan to spend a day in Parga. We’ll then head down western Peloponnese, spend time in Messinia, then head over to the Laconia region. We’re also hoping to visit friends in Kythira. Then it’s back to Athens for a wedding. Can’t wait. 🙂


    • Lovely you are headed back to Greece – sounds like a full itinerary. Ioannina is a special place and I am sure you will love it – great architecture in the old town (lots of doors!). The Iç Kale (Inner Fortress) is a must – the mosque, church and museums. We first arrived in the Kale early in the morning when the mist was rising from the lake – very atmospheric. One of the Piraeus Bank museums – on silversmithing – is located in the Kale, built into what was once the kitchen block. It is fabulous and gives you a history of what made Ioannina famous. The other big mosque which you can see from the Kale is also worth visiting – now a fantastic museum about the history of the city and its ethnic populations. There are lots of good restaurants along the lakefront and there are ferries out to the island. We didn’t make it out to the island, but I’m hoping to get there in September when we travel north. There are a number of interesting monasteries there. If you want classical monuments, Dodona is nearby – a roadtrip. For sparkling wine, try the vineyards in Zitsa (or just get a bottle or two of Debina – Greece’s answer to Processo). I’ve never been to Parga, but have a friend who is from there and she sings its praises. When in Messenia, try to visit the Palace of Nestor (located between Chora and Pylos). We have a wedding to go to this summer, but in Sicily. Fun!


    • Hope you like it. We had it with curry and it was fabulous – a bit sweeter than mango chutney, but you can reduce the amount of sugar if you like. I can see it would be good with a simple roast chicken or even a pork roast. Hmmm… making myself hungry!

      Liked by 1 person

Comments are closed.