Recipe of the Week: Peach Chutney, by Y.G.


  • 4 cups diced peaches (two 29 oz cans)
  • 1 cup raisins
  • 1 small onion, chopped
  • 1 clove of garlic, minced
  • 1 tbs of mustard seed
  • 1 tsp of chopped dried red chilies
  • 1/4 cup chopped crystallized ginger
  • 1 tsp salt
  • 3/4 cup vinegar
  • 1/2 cup brown sugar


  • Combine all ingredients in a pot.
  • Cover and cook on low for for about 1 hour
  • Uncover and raise heat, boiling until the desired consistency is reached.

This makes about 4 cups and can be served with curried lamb, shrimp or chicken.

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One Comment

  1. I like this recipe. Not only does it sound tasty, but more importantly, it is made with storage food. I would like to see more recipes such as this. Nice job!

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