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Les Marchés Publics de Montréal

Peach Chutney

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Peach Chutney,
  • Difficulty: Easy
  • For 5 jars of 250 ml
  • A recipe by Audrey Lazare, given during a class at Mezza Luna.


    • 500 g peaches (peeled and coarsely chopped, about 4 big peaches)
    • 600 g cooked apples (peeled, cored and grated, about 5 big apples)
    • 150 g ripe tomatoes (peeled, seeded and squashed, about 2 medium sized tomatoes)
    • 60 g onions (finely chopped, 1 small onion)
    • Zest and juice of one lime
    • 150 g sugar
    • 1 tsp cinnamon powder
    • 1/2 tsp white pepper
    • 1 garlic clove (minced)
    • 10 g fresh ginger (chopped)
    • 150 ml cider vinegar or white wine
    • 1 tsp salt


    1. With a knife peel peaches and tomatoes by piercing the skin and cutting an 'X' at the end opposite of the stem. Place in boiling water for about 1 minute and right after in iced water. Peel off skin and take out seeds, coarsely chop and set aside in a separate bowl.
    2. In a saucepan with a thick base, combine all ingredients excluding peaches, and slowly bring to a boil.
    3. Cook at a low heat for 30 minutes, often stirring.
    4. Add peaches and cook for another 40 minutes, always at a low heat and stirring time to time.
    5. Pour in sterilized jars, close and sterilize in boiling water for 20 minutes.

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