Lucy’s Tomato and Peach Chutney


  • 15 tomatoes, peeled and chopped
  • 5 fresh peaches – peeled, pitted and chopped
  • 5 red apples – peeled, cored and diced
  • 4 medium onions, diced
  • 4 stalks celery, diced
  • 1 1/2 cups distilled white vinegar
  • 1 tablespoon salt
  • 1 cup pickling spice, wrapped in cheesecloth


Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.

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