This chutney took about 30 minutes to make and half of that time was for prepping, peeling, chopping and dicing ingredients. The taste is lovely – sweet and spicy, a pleasure for the senses especially if accompanied by barbecued poultry or meat. I love knowing that there’s a delicious condiment in my fridge which I made from scratch.

You will need:
– 600-700 grams fresh peaches (that’s about 4 large peaches)
– 2 cloves of garlic, minced
– 1/2 cup onion, finely diced
– 1/4 cup apple cider vinegar
– 1/4 cup. sugar
– 1/2 teaspoon chili flakes
– 1 tablespoon olive oil

Peel the peaches, remove the bone and chop into 1/2 inch chunks.

In a skillet fry the onion in olive oil for about 5 minutes. Try not to let the pieces brown – you may add a tablespoon or so of water if they start to brown. When these are soft, add the garlic and chili flakes and fry for another minute.

Reduce the heat to a simmer, add the apple cider vinegar and sugar to the mixture and continue stirring. After a short while the mixture will become like a syrup. At this point add the chopped peaches and continue cooking and stirring. As the peaches soften you will be able to smash some against the sides of your skillet with a wooden spoon. Depending on the texture that you prefer, you may smash just a few or most of them. If the mixture dries up add 2-4 tablespoons of water, but this may not be necessary. When the peaches become soft, remove from the heat.

Let it cool completely before transferring to sterilised jars. Refrigerate and use within one month of cooking.


It took me a while to find these, but you can actually get ‘fresh’ peppercorns in brine!

For this sauce you will need:

  • fresh peppercorns
  • a glass of white wine
  • a small tub of fresh cream
  • 1 tablespoon of French mustard

Place your peppercorns (without the brine of course) in a blender to burst some of them open. Place them in a pan with the wine and cook for some minutes.

Please ignore the fact that all these peppercorns are whole – I initially thought they would soften slightly as I started to cook them, but I was wrong. They’re far too hard to crush in the pan, so I had to blend after I’d added the wine.

Add your cream and mustard and cook for a further few minutes until it starts to thicken.

Serve with beef, chicken, fish… anything really. We really enjoyed this one and will be making it again very soon!