Peach and Raisin Chutney

Author: Canadian Living

Chutneys add the spice of life to cold meats, and their sweet and sour edges are rounded off nicely with cheese, especially a cream cheese or a buttery Jarlsberg.

  • Portion size 2 servings


  • 8 cups sliced peeled peaches
  • 2 cups packed brown sugar
  • 2 cups chopped onions
  • 2 cups raisins
  • 2 cups cider vinegar
  • 1/2 cup diced sweet red pepper
  • 2 teaspoons mustard seeds
  • 1 teaspoon salt
  • 1 pinch cayenne pepper
  • 1/2 teaspoon tumeric cinnamon, curry_powder, ground cumin and coriander


In large heavy nonaluminum pot, combine peaches, sugar, onions, raisins, vinegar, red pepper, mustard seeds, salt, turmeric, cinnamon, curry powder, cumin, coriander and cayenne; bring to boil. Reduce heat to medium; simmer, stirring often, for 1 hour or until thickened and toffee-brown in colour.

Remove from heat. Pour into eight 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water bath for 10 minutes. Let cool.

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Peach and Raisin Chutney