Peach Ginger Chutney


  • 3kg ripe yellow Clingstone peaches
  • 500g onions
  • 50g (4 large cloves) garlic
  • 250g sultanas
  • 1 bottle Wild’s Ezy-Sauce
  • 1 cup water
  • 1kg sugar
  • 1 tablespoon salt
  • 300g jar ginger in syrup


Wash peaches, remove stones and roughly chop flesh. Peel and chop onions and garlic. Place in a saucepan, pour in Wild’s Ezy-Sauce and water. Bring to the boil, reduce heat and simmer for 1 hour, stirring occasionally or until peaches and onions have softened.

Push through a coarse sieve over a bowl. Return to rinsed pan, adding any left over fruit pulp. Add sugar and salt. Drain ginger over bowl, chop ginger coarsely and add to pan. Return to the boil, reduce heat, boil gently for 1 -1 ½ hours or until thick in consistency. Using a small jug or ladle, fill into sterilised jars and cover loosely. Allow to cool before sealing.