Jones Winery and Vineyard head chef Briony Bradford shares recipe for pan-roasted peach chutney

May 15 2018 - 10:00am
PEACHY KEEN: Pan-roasted peach chutney, perfect with charcuterie.
PEACHY KEEN: Pan-roasted peach chutney, perfect with charcuterie.
  • 6 ripe yellow peaches
  • 2 brown onion, diced
  • 6 garlic cloves, minced
  • 5 thyme sprigs
  • 2 bay leaves
  • 2 green apples, peeled and grated
  • 400ml white wine vinegar
  • 300g brown sugar
  • 20g butter
  • rice bran or vegetable oil
  • salt and pepper

​Cut peaches in half and take out stones. Dice into 2cm cubes. Heat a large frying pan until it starts to smoke, add a splash of oil and 5g butter. Adding butter and oil as you go, fry the peaches in batches until they are dark in colour. Set aside.

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