Peach Chutney

2 tablespoons olive oil
1 large brown onion, finely chopped
3 garlic cloves, crushed
2 teaspoons finely grated ginger
3 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
1kg yellow peaches, stones removed,
roughly chopped (about 6 peaches)
4 pieces chipotles in Adobo sauce, finely
1 cup white sugar
1 cup apple cider vinegar
2 teaspoons sea salt flakes and freshly
ground black pepper


  1. Heat oil in a medium saucepan over medium heat. Add
    onion and cook for 5 minutes or until softened. Add
    garlic, ginger, cumin, coriander and paprika. Stir until
    combined and cook for 2 minutes or until aromatic.
  2. Add peaches, chipotle, sugar and vinegar. Stir until
    combine and mixture comes to the boil. Reduce heat
    and simmer, uncovered, for 40 minutes or until a thick
    chutney forms. Season with salt and pepper. Ladle into
    sterilized jars and cover with lids. Cool. Once cooled,
    store in a cool dark place for up to 6 months. Perfect to
    serve with grilled chicken, steak, pork or fish.

Recipe credit: Australian Summer Stonefruit

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