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Peach Chutney

Prep Notes

Personally I don't really like to heat fruit up as it causes loss of enzymes and good fruit is somewhat precious to me. We no longer live the lifestyle, I remember as a child, where season comes and we need to use and preserve the fruit from our gardens. But we bought a box of cheap peaches in the country that did not taste good at all. So into chutney the went.


about 1.5 kg of peaches (peeled & pited)

less than 1kg of dried dates (pited)

4 peppers (I used 3 green, 1 red)

3 big onions

2 cups apple cider vinegar

1 tsp Celtic Sea Salt (or other salt with a tint)

1 tsp of pepper and cayenne pepper (or close to none because of kids)

1-2 tsp of aromatic seeds (finely grind, I used cumin, nutmeg and some mix of many)

½ cup filtered water


Place water and dates in a big pot and slowly bring to boil. When dates are soft, add the rest of the ingredients. Mix well and on a very low heat cook for 60-90 minutes stirring occasionally.

In the meantime sterilize your glass jars and the lids (leave them separately) by placing them in the cold oven and heating up to 120°C (250°F) for 30 minutes.

When chutney is done you may smooth it a bit with an immersion blender (I do). Ladle while hot into the jars, close lids and let cool completely. Store in the refrigerator.


Use with meats and fish or as you wish. Perhaps go get some lamb now.