Easy Canned Peach Chutney Recipe

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This Easy Canned Peach Chutney Recipe couldn't be any easier - simply chop the ingredients, throw them in the pan and cook until reduced and luscious. Tinned peaches are economical, always in season and never underripe. And with the rest of the ingredients kept simple, their beautiful flavour shines though.

5 from 2 votes

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings ml (approx)

Author Chloe

Equipment

Ingredients

800 g Canned Peach Slices in Juice
100 g Onion
150 g Apple
200 ml White Wine/Cyder/Rice Wine Vinegar
80 g Light Brown Sugar
½ tsp Sea Salt Flakes

Instructions

Open 800g Canned Peaches and drain the juice and set aside.
Cut the peach pieces into small dice. Put into a medium saucepan.
Finely chop roughly 100g Onion and add to the pan with the peaches.
Finely chop 150g Apple – do not include the core but there is no need to peel. Add to the pan.
Add 180ml White Vinegar, 80g Light Brown Sugar, ½ tsp Sea Salt Flakes to the pan along with half of the drained juice.
Place on a medium high heat and keep stirring until the mixture starts to boil.
Turn the heat down so it is just simmering and cook for around 30 minutes.
Give it a stir every 5 or 10 minutes to make sure nothing is sticking. It is a good idea to keep a closer eye on it the thicker it gets.
The chutney is ready once you can drag your spatula through and the gap doesn’t immediately fill with liquid.
If you need to, you can turn the heat up a little and continue to cook any excess liquid away until it is done.
Carefully spoon the hot chutney into jars or your preferred container.
Ideally allow a minimum of 3 days to help the flavours develop before tucking in.

Nutrition (Approx)