Reviewed: Jun. 8, 2013

i have made this a few times now and it has turned out perfect every time. This recipe is a keeper

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Reviewer:

astronaudee

Reviewed: Sep. 3, 2012

Added additional peaches in the last hour. In the end, did not care for this recipe.

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Reviewer:

Ava

Reviewed: Aug. 5, 2012

I'm usually generous on my ratings but this was a total bust. There was no peach flavor...far too much vinegar and the mustard seed in the finished product is a complete distraction..

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Reviewer:

Emily Tisdale

Cooking Level: Expert

Reviewed: Aug. 4, 2012

Love this, became a quick favorite of mine and many friends. I double the recipe to have some on hand as easy hostess gifts. I felt the highest compliment I got for this came from my brother-in-law, who said he finally tried it after it sat for months on the shelf and then he ate the whole 1/2 pint with a spoon!

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Reviewer:

Laura

Reviewed: Jul. 15, 2012

Really good. Hubby brought back 2 pecks peaches from his trip to SC that were delicious but too many to eat. Made this and modified the recipe slightly to accommodate a low sugar need. Used 2 cups of splenda/brown sugar mix in place of all brown sugar. Also had a bag of dried tart cherries in pantry didn't know what to do with so I added them. This turned out soooo good. I ended up with 9- half pints. I used 4 lbs of sliced peaches, not 4 pounds of peaches sliced. Could be the difference. Next time I might add some dried apricot - he's in S. Carolina again and it's still peach season!!

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Reviewer:

janet

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Jul. 11, 2012

At first, I thought there was way too much sugar and vinegar for the amount of peaches I was putting into the pot. After cooking this down to a desired consistency, I was then sure that there was way too much sugar and vinegar for my taste. It's so sticky sweet and sour my teeth scream just smelling it. I'd love to try this again with a quarter the amount of sgr and about a third as much vin.

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Reviewer:

Zac

Reviewed: Jul. 9, 2012

very tasty, could have been altitude(Denver) but simmer turned to low boil in order to get chutney-like consistency with two hours to cook.

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Reviewer:

Antonio

Reviewed: Jul. 1, 2012

By the time time sauce had cooked down to a relish consistency, the original peaches had been converted to mush. I added 10 more chopped peaches (about 3 pounds) and 3 more cloves of garlic to brighten up the flavors & visual appeal.

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Reviewer:

AintDeadYet

Cooking Level: Intermediate

Reviewed: Mar. 20, 2012

This is a beautiful recipe. Better than any chutney you buy in the store. This mellows and becomes wonderful with age so leave it at least a month before eating. Thanks for sharing!!

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Reviewer:

steffip

Reviewed: Nov. 9, 2011

I love Indian food. Eat it all the time. This is my first time making chutney, and was I lucky to get this recipe. It is perfect exactly the way as written. Thank You!

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