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Home » Vegan Recipes » Preserves » Recipe: Peach & Walnut Chutney

Recipe: Peach & Walnut Chutney

June 24, 2012

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24 hours later and the house still stinks of vinegar, but I’m confident it will all be worthwhile when this gorgeous Peach & Walnut Chutney is ready to eat next month.  There seems to be a lot of peaches and nectarines on special offer in supermarkets at the moment – I got 3 punnets for £1 each – so why not take advantage and have a go at some preserving?  

Peach and walnut is a great combination in sweet dishes, so should also work well for a savoury chutney… time will tell!  This would be lovely served alongside blue cheese, perhaps on mini oatcakes as canapés.

Vegan

Recipe: Peach & Walnut Chutney

Kate Ford | The Veg Space
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Preserves
Cuisine British
Servings 5 -6 jars

Ingredients
  

  • 6 onions finely chopped
  • 14 peaches
  • Zest of 2 lemons
  • 720 ml vinegar cider or white wine
  • 700 g caster sugar
  • 175 g walnut pieces finely chopped
  • 1 tsp cinnamon
  • 1 tsp chilli flakes
  • 2 tsp fresh ginger finely chopped (I cheated with Waitrose's Easy on the Chopped Ginger)

Instructions
 

  • Cut a cross in the top and bottom of the peaches* and cover with boiling water for 1 minute.  Pour off the water and peel the skins off the peaches - they should come away easily.
  • Roughly chop the flesh of the peaches and discard the stones. Peel and finely chop the onions.
  • Place all the ingredients into a large pan.  Bring to the boil and simmer gently (uncovered) for 90 minutes until most of the liquid has disappeared and the chutney is thick. Stir it often throughout this time to make sure it doesn't catch on the bottom of your pan.
  • Sterelize 5 - 6 jars by washing in warm soapy water then placing in the oven at 150°C for 10 minutes.
  • Spoon the hot chutney into the hot jars (very carefully), and leave to cool before screwing on the lids and labelling.
  • Your chutney will need at least a month to mature, so store it somewhere safe ready to crack open for some tasty ploughmans' lunches in August!
  • *The beady-eyed amongst you will have noticed 4 nectarines in my pan of peaches... mistakenly picked up at the supermarket, but hopefully won't affect the taste too much!
Tried this recipe?Let us know how it was!

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About Kate Ford

Hi, I'm Kate. The Veg Space is a food blog packed with easy vegan comfort food recipes. Click on About Me to find out more or Recipes to get cooking!

Reader Interactions

Comments

  1. Richard Le Sueur (Dad) says

    June 24, 2012 at 4:15 pm

    Mmm. Will it be ready to try when I come and stay

    Reply
  2. frugalfeeding says

    June 24, 2012 at 7:46 pm

    What a gorgeous sounding chutney and what an awesome price! Fantastic!

    Reply
  3. dppdee says

    August 22, 2015 at 5:47 pm

    can I substitute the sugar with agave, honey, coconut syrup, maple syrup?
    such a shame to poison the recipe with sugar….

    Reply

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Hi, I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read More…

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