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Peach and pistachio chutney

Recipe by:Andy Powning


  • 3 cups sugar
  • 1/2 cup white vinegar
  • 1 teaspoon crushed mustard seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon whole cloves
  • 1 teaspoon ground coriander
  • 2 teaspoon dried red pepper flakes
  • 1/2 teaspoon each ground cumin and salt
  • 3/4 cup dried currants
  • 4 peaches, peeled, pitted and sliced into 1/4 inch-thick wedges
  • 1 cup toasted, chopped pistachios


Add all but peaches, lemon juice and pistachios in a large, heavy, non-reactive pan. Bring to a boil, stirring constantly. Reduce heat, cover, and simmer until the sauce is thick, around 15 minutes. Blanch the peaches in boiling water for 30 seconds to a minute. Drain, cool and peel them. Cut them and toss them in the lemon juice to preserve the color. Add peaches to the liquid, stir gently and simmer uncovered for about 10 minutes. Remove pan from the heat and stir in the pistachios. Spoon into hot, sterilized jars, seal, and put into the refrigerator. They will keep there for up to six months.

Califonia Bountiful