Friday, 15 July 2011

Courgette and Peach Chutney

Here we go again with the same ingredients but this time something for the winter.  We've had strong winds this week and it has blown loads of the peaches to the ground, they were still in good condition and totally usable.  Courgettes, well they just keep coming.

Makes about 2.5 kg


1kg courgettes
1kg peaches
3 large onions
150g sultanas
500g sugar
1 litre white wine vinegar
1 stick of cinnamon
4 star anise
1 tablespoon coriander
3 tablespoons salt
1 tablespoon yellow mustard seeds
1 tablespoon Jamaican pepper
2-3 fresh chili peppers
1 tablespoon ginger powder
1 teaspoon cardamon pods

How to go about it

Peel and chop courgettes into cubes, chop peaches.  Put in a bowl with 1 tablespoon of the salt and let degorge for 30 minutes, rinse and pat dry.  Put all ingredients into large saucepan, bring slowly to the boil and simmer for 20 minutes.  Then turn up heat a little and cook for 1.5 hours until nearly all the liquid has evaporated.  Put into hot, sterilized jars and seal.  Leave for at least 6 months.


  1. What a fabulous combination. Great idea. That looks one incredible chutney! Just wait until you open it and get that taste of summer in a few months when the light is dim and we're craving peaches!

  2. Hey Carolina!

    Great recipe... we chose this as our "Condiment of the Week" ( We looked for an email to ask your permission to use the lovely picture of the chutney, so let us know if it's a problem. Awesome use of the summer bounty!


  3. Do you leave all the spices whole? Aren't they rather crunchy and a surprise to the palate?

  4. Good point Lis. It is a long time since I made this, you can put them in a little piece of muslin and tie-up and take this out at end of cooking if you don't want to pick them out later.