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Prep Time
20 mins
Cooking Time
2 h
Total Time
2 h 45 m
3 cups (750 mL)


1 tbsp
vegetable oil
15 mL
onion, finely diced
6 cups
peeled, pitted and diced peaches (about 6 peaches)
1.5 L
¼ cup
firmly packed brown sugar
60 mL
¼ cup
cider vinegar
60 mL
2 tbsp
peeled, finely chopped fresh ginger
30 mL
½ tsp
ground coriander
2 mL
½ tsp
each salt and pepper
2 mL
¼ tsp
ground cinnamon
1 mL


Step 1
Heat oil in large non-reactive saucepan (such as stainless steel) over medium heat. Stir in onion. Cook 3 to 4 min., until onion starts to turn golden. Add peaches, brown sugar, vinegar, ginger, coriander, salt, pepper and cinnamon. Bring to a boil. Reduce heat to low and simmer 15 to 20 min., stirring often, until peaches are tender, mixture has thickened and liquid has almost cooked off.
Step 2
Spoon into canning jars. Apply lids and screw on bands loosely. Cool to room temperature, approx. 2 hr. Screw bands tightly. Store chutney in fridge up to 2 weeks.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (2 tbsp/30 mL):
6 g
5 g
45 mg