How To Make Peach and Tomato Chutney

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Summer is in full swing and the markets are full of the glorious glut of seasonal produce. Despite the heat, this is the time to get into the kitchen, turn the fan on and get hot and sweaty making jams, preserves and chutney for the coming months.

This is the time of year when fresh produce not only tastes best, it is also much more affordable than cooking out of season. Both peaches and tomatoes are wonderfully ripe and fragrant and aromatic at the moment, ideal for making my Peach and Tomato Chutney.

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How do you make chutney?

It’s a simple matter of chopping up your fruit and veg, cooking until soft with vinegar and spices, then stirring in some sugar. Pour it into some clean and sterilised jars and you’re all done. The hardest part is waiting for it to cool so you can sample your creation.

Chutney making is easy!

Sweet, aromatic and gently spicy, Peach and Tomato Chutney is a breeze to make and perfect for pairing with a crumbly cheddar (yum!) on a cheese board at your next party. It’s also a lovely change from mango chutney for serving with Indian food, or for stirring through that summer classic, Coronation Chicken.

If you’ve never made chutney before, you might be surprised at how easy it is. It’s much less fuss than making jam or jelly, as you’re not bound to a thermometer dealing with setting points and the science of pectin.

Peach and Tomato Chutney is perfect for your next BBQ – throw in some extra chillies to ramp up the spice!

Ingredients

To make this chutney you’ll need the following ingredients:

Fresh, ripe summer peaches: pick peaches with a strong scent
Juicy tomatoes: the ripest, reddest tomatoes are also the easiest to peel
Red onions: brown onions are also suitable, but red onions are sweeter, tastier and make the chutney a more beautiful colour.
Fresh ginger root and chilli flakes: this is to add a little heat and ‘kick’ to the chutney. If you are a spice lover you can add more to taste.
Sultanas or raisins: for extra sweetness
Vinegar and sugar: for that classic sweet and sour chutney taste
Mustard seeds and cumin: to add flavour and a bit more spice

Variations

With chutney, it is important to observe the ratios of vinegar and sugar as this is what keeps everything preserved, but if you fancy switching up the spices or want to change the fruit around, go right ahead, this is a very forgiving recipe. If you like it extra spicy, try adding some fresh sliced chilli at the start of the cooking time. Don’t like sultanas? Leave them out! Experimenting is part of the fun with chutney making.

More recipes

If you have been bitten by the chutney and relish making bug, give my Sweet Autumn Fruit Chutney or Spicy Red Pepper Jelly a go – they are both delicious!

Tomatoes and fresh peaches in a blue bowl

FREQUENTLY ASKED QUESTIONS

What sort of vinegar is best for making chutney?

You can use any vinegar for making chutney as long as it has an acid content of at least 6%. Apple or malt is traditional, but for a brightly coloured chutney, you can use plain white vinegar too. Don’t use a fancy flavoured vinegar, you won’t be able to taste it in the final chutney.

How long can I store chutney?

Chutney is made for long storage. If sealed correctly and kept in a cool, dark place, your chutney should last at least two years, with the flavour getting better and richer as it goes along.

How do i get jams and chutney neatly into the jars?

With a jam funnel! Trust me on this, a jam funnel with a wide opening at the base of the funnel will change your life. Get a good quality stainless steel one so you can sterilise it at the same time as your jars. It will last you a lifetime.

How do I peel ginger? It’s so fiddly!

The trick to peeling ginger is to use the edge of a teaspoon. That way you can easily scrape the skin away from around all the little knobbly bits.

Why is the sugar added at the end in chutney making?

The sugar is added at the end of the cooking time as you need to soften the skin of the fruit by cooking before adding the sugar. If added too early the sugar will toughen the skin and you’ll end up with chewy bits all through the chutney. The sugar will also begin to caramelise through the long cooking, affecting the flavour.

Peaches, tomatoes with crosses cut in the base, peach and tomato chutney ingredients in a pan.

If you don’t have peaches, try nectarines or plums instead. It’s best to use slightly under ripe fruit for the best flavour.

3 jars of peach and tomato chutney in a metal tray

If you are making lots of jam or chutney a jam funnel is your best friend. It stops the chutney or jam spilling over the sides of the jars.

Peach and Tomato Chutney on a piece of baguette with sliced cheese

How to Sterilise Glass Jars

It’s simple to sterilise jars for jam and chutney making! Simply wash the jars and lids with hot soapy water, rinse, then place the jars on a wire rack in an oven set to 120°C / 250°F. Heat for 15 minutes and fill while hot. To sterilise the lids, place in a heat proof bowl and pour over boiling water.