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

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.

Place a large pot on medium heat. Fry the onion, garlic, thyme and bay leaves until they are nicely coloured. Add the grated apple and cook for 3 minutes.

Add brown sugar and white wine vinegar. Bring to the boil then turn down to a simmer. Reduce until the liquid starts to turn into a syrup. 

Add peaches and cook until thick and glossy. Stir to stop sticking. Season. Spoon into sterilised jars and seal.

Store in the fridge once opened.  

Serve on a cheese charcuterie board; blue cheese is amazing with it!

Alternatively, serve with pan-roasted duck breast, crispy skin pork belly or even crab meat.

You can also substitute nectarines in this recipe.