24 Oct

Last year we had our Organic Peach Chutney on quite a few of our grazing tables.... here is the recipe for those who wish to make it at home. By Chef Nadene.

Makes 1 x 270g Jar


3 Organic Peaches, destone and chop into small diced pieces (you can leave the skin on as it helps to set the chutney)

2/3 cup Raw/Brown Organic Sugar

1/2 cup quality Malt Vinegar or Apple Cider (depending on your taste)

Pinch of Garam Masala

Pinch of Lemon Myrtle Powder

1 tsp finely grated Organic Ginger

2 tsp Organic Curry Powder ( we use a Malaysian Style)

1/2 tsp Chilli Flakes

1/2 tsp Mixed Spice

3 Organic Garlic Cloves crushed or 1 tbsp Garlic Confit

1 Organic Brown Onion, peeled and fine diced

2 tbsp Extra Virgin Olive Oil


In a small saucepan heat the oil at medium heat then add the onion, garlic and all the spices/herbs. Cook until they are combined and the flavour is released and the onions are opaque.

Add remaining ingredients and reduce the heat to low. Stir until well combined and leave covered for up to 1 hour, constantly checking and stiring your mix.

Taste and adjust seasoning as desired.

Make sure you have a well sterilised jar ready and add your chutney into the jar. Seal and store for up to 6 months or use straight away. Will last up to a month in the fridge if you keep in the airtight jar.

This Chutney pairs well with a Charcuterie Platter or as part of a Warm Damper Board.

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