Peach + tomato chutney (includes free printable labels!)

A friend and I went out to Sydney Markets in Flemington last Saturday and picked up an insane amount of fruit and veg for under $100. One box (10kg) of tomatoes was only $10! Amazing value if you can handle the pushing and shoving. Just be sure to take a hand trolley to carry all the boxes back to your car. Made that mistake once before……

Anyway I have made three chutneys now and here is the recipe for the first – a spiced peach and tomato chutney. It’s a little sweet, a little spicy and is perfect with all sorts of summer fare. Try with cheese and crackers, with leg ham in a sandwich, in a grilled chicken burger or with roast pork to name a few.

All this and more for under $100! See what I mean about needing a trolley?

In this scene: Small and medium quilted mason jars

You can have these labels too! Just download the printable pdf here (411 KB).

If you prefer black and white labels like above just choose to print in mono.

Peach + tomato chutney

5 brown onions, peeled

10 cloves garlic, peeled

2 tablespoons olive oil

1 tablespoon table salt

2 tablespoons cumin seeds

1 tablespoon finely chopped rosemary

2 teaspoons chilli flakes

2 teaspoons tumeric

5kg tomatoes, cores removed

1kg peaches, stones removed

2 cups red wine vinegar

4 cups white sugar

Chop the onions and garlic, in batches, in a food processor. Heat the oil in a large stock/jam pot over medium heat. Cook the onions, garlic, salt, cumin, rosemary, chilli and tumeric for 10 minutes or until the onion has softened. Meanwhile, roughly chop the tomatoes and peaches, in batches, in a food processor. Add to the onion mixture. Bring to the boil and cook for 30 minutes or until reduced slightly. Add the vinegar and sugar and bring to the boil. Simmer for 2 hours, stirring occasionally, until thickened and reduced. Spoon hot chutney into sterilised* jars and seal.

Makes 16 cups (4 litres)

*To sterilise jars, immerse clean jars and lids in a large saucepan of boiling water for 5 minutes. Use tongs to remove and place on a clean tea towel to dry. Fill the hot jars to the top with hot chutney and seal.

oOo This chutney should last up to one year unopened on the shelf. Refrigerate once open.

oOo It would make a great Christmas gift or wedding favour, just add a pretty tag.

oOo These labels are designed to fit under the ring of our mason jar lids. If you don’t have these jars, just punch a hole in the label and tie on to your jar with some stripey twine.

oOo Obviously, if you don’t have a food processor, you can chop all the fruit and veg by hand. It will just take a little longer!