Lucy's Tomato and Peach Chutney Recipe Reviews - Allrecipes.com (Pg. 1)
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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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Cooking Level: Intermediate

Home Town: ???, Surrey, England, U.K.

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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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Cooking Level: Beginning

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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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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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Photo by Vestalia

Cooking Level: Expert

Living In: Boalsburg, Pennsylvania, USA

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