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Fresh Peach Chutney Recipe


Fresh Peach Chutney


  • 3 pounds Texas Peaches
  • 2 cups white balsamic vinegar
  • 2 cups brown sugar
  • 2 Tbsp fresh chopped garlic
  • 2 Tbsp fresh chopped ginger root
  • 1 cinnamon stick
  • 2-3 bay leaves
  • 1 red bell pepper small dice
  • 1 yellow onion small dice
  • ½ cup MH Semillon
  • 1 bunch green onion sliced on bias
  • Salt and pepper to taste


  1. To start get a pot of boiling water going
  2. Make a small x in the bottom of each peach, drop your peaches in the boiling water for 2-3 minutes
  3. Carefully remove from the water and transfer to an ice bath. This will allow the skins to peel easily
  4. While the peaches cool, take a non-reactive pot and place the vinegar/sugar/garlic/ginger/cinnamon and bay leaves in the pot
  5. You are going to cook this to a syrup 30- 45 minutes before it hits a syrup consistency, it helps to have a cover on your pot too, so sugar crystals don’t form (the steam washes the sides down)
  6. While this is reducing, you want to peel and de pit your peaches
  7. Dice them into about ½inch cubes
  8. Once your syrup is cooked down, add your peppers and onions. The water in the vegetables will thin your syrup so cook them for 10-15 minutes on medium heat.
  9. Shut off the heat and add your peaches/ Semillon and green onions, salt and pepper
  10. The heat of the syrup will continue to cook the peaches
  11. Cool and transfer to glass jars to store in your fridge
  12. This chutney goes with everything, fish/pork/game/chicken, you can pour it over a chuck of cream cheese and eat it with crackers
  13. Enjoy

Recipe Notes

Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.

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