Richard Blais's Gentleman's Chutney

Use Richard Blais's tomato-peach chutney from his new cookbook Try This at Home in his Pimento Jack Cheese Sandwiches or as an accompaniment to a cheese plate.

Reprinted from Try This at Home: Recipes from my head to your plate by Richard Blais. Copyright 2013. Published by Clarkston Potter. All rights reserved. Available wherever books are sold.

Richard Blais's Gentleman's Chutney

About This Recipe

Yield:makes about 2 cups
Active time:15 minutes
Total time:2 1/2 hours
This recipe appears in: Richard Blais's Pimento Jack Cheese Sandwiches


  • 4 tomatoes, peeled, cored, and coarsely chopped
  • 1 peach, peeled, pitted, and chopped
  • 1 red apple, peeled, cored, and chopped
  • 1 yellow onion, finely diced
  • 1 stalk celery, finely diced
  • 1/2 cup white vinegar
  • 1 1/2 teaspoons kosher salt
  • 1⁄4 cup pickling spice


  1. 1

    Put the tomatoes, peach, apple, onion, celery, vinegar, and salt in a large heavy saucepan over medium-high heat.

  2. 2

    Wrap the pickling spice up into a bundle in a square of cheesecloth, tie with kitchen twine, and add to the pot

  3. 3

    Bring the mixture to boil. Reduce the heat to low and simmer, stirring frequently, until very thick and the liquid has evaporated, 2 to 2 1/4 hours.

  4. 4

    Remove the spice bundle and discard. Transfer the chutney to a storage container and cool completely at room temperature. Chutney can be stored in an airtight container in the refrigerator for up to 1 month.

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