Elgin Valley Peach Chutney Recipe

It doesn’t really count as Christmas unless there is some chutney to munch on Christmas Eve and Boxing Day. Am I right? It is made with South African peaches or nectarines flavoured with onion, sultanas and spices. It’s a traditional accompaniment to Bobotie, a South African classic dish, and it tastes fantastic with cold meats and cheeses, hence why it will make a perfect addition for any cheeseboard on Boxing Day.
Are you a chutney lover?
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Preparation time: 20 minutes

Cooking time: 40 minutes

Makes: 3 x 450g jars (approx.30 servings)


  • 6 South African peaches or nectarines, pitted and chopped
  • 50g sultanas or raisins
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1tsp dried chilli flakes
  • 1tsp ground ginger
  • 1tsp ground coriander
  • 2tsp mustard seeds
  • 100ml water
  • 200ml cider vinegar
  • 150g demerara or light muscovado sugar
  • 1tsp salt

What To Do:

  1. Put the peaches or nectarines into a large saucepan with the sultanas or raisins, onion, garlic, chilli flakes, ginger, coriander and mustard seeds. Add the water and vinegar and slowly bring up to the boil.
  2. Reduce the heat and add the sugar and salt, stirring gently until the sugar has dissolved. Simmer, without a lid, until the chutney is thick and pulpy – about 30-40 minutes.
  3. Pour the chutney into warmed sterilised jars. Seal and leave to cool.

Simple as that! And just a quick point to note that the chutney needs to be the correct consistency before you pot it, as it will only thicken a little more when cool.

Would love to hear if you give this a go! What are some of your favourite things to eat over the festive period? Would love to hear what you think.

Rebecca x

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