Reviewed: Jan. 18, 2011

Great recipe, my husband loves it. For my taste, the peach taste is not prominent enough, but it still is a very good sauce.

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3 users found this review helpful

Reviewer:

Vestalia

Cooking Level: Expert

Living In: Boalsburg, Pennsylvania, USA

Reviewed: Aug. 30, 2009

This is just what I was looking for to brighten up simple dinners and sandwiches. Great way to use the bountiful harvest. One reviewer mentioned letting it 'ripen' for 2-3 mos. Could this also be canned? i'm thinking it would be a great hostess gift for the holidays. Or is it not necessary to can because of the vinegar??

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10 users found this review helpful

Reviewer:

chicagowillie

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jul. 3, 2007

It has a wonderful taste and smell that lasted till the last spoonful. I made mine for the B-day party and leftovers kept in the frige for a week (till we ate them all). The only thing that i wish for is better color/appearance, but then again maybe i cooked it too much. Will make it again for sure. Thank you for sharing this nice recipe.

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15 users found this review helpful

Reviewer:

HOT SKILLET

Cooking Level: Beginning

Reviewed: Feb. 25, 2006

Great chutney recipe. Not as heavy and acidic as some chutneys can be. I have used this chutney with cold meats and also tried it with cheese in a sandwich as an experiment (worked really well!). I would reccomend however, letting this chutney sit in fridge for a while - i left mine for 3 months. All good chutneys need to mature. I found it too sour and vinegary when freshly made.

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36 users found this review helpful