Peach Chutney

  • Yield: 16 cups


3cups white vinegar
8cups sugar
1teaspoon ginger
1teaspoon allspice
1/2teaspoon ground cloves
3 1/2pounds peaches
6medium apples
1large Bermuda onion
4-- sweet red bell peppers
1cup white raisins
1cup currants


  1. Boil vinegar, sugar and spices for 15 minutes.  Peel and chop the peaches and apples.  Add to syrup and cook 10 minutes.  Grate onion and chop peppers.  Add to syrup and cook 35 minutes more.  Stir often.  Add raisins and currants and cook 5 minutes more.  Put in sterilized glasses and remove air bubbles with a knife.  Seat at once.


Recipe reprinted with permission from the Junior League of Little Rocks’ Traditions, A Taste of the Good Life (Junior League of Little Rock Publications, Little Rock, Arkansas, 1983).