Peach Chutney

  • Yield 16 cups

Peach Chutney served over cream cheese makes a great appetizer.


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




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