Spicy Rosemary Tomato Peach Chutney

Recipe by Gina Matsoukas of Running to the Kitchen

Yield: Makes 1 ½ cups per serving
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes


4 ripe tomatoes, chopped
2 ripe peaches, chopped
½ cup Nakano Natural Rice Vinegar
1 clove garlic, minced
½ jalapeño, seeded and minced
2 sprigs rosemary, chopped (about 2 Tablespoons)
¼ cup golden raisins
⅓ cup turbinado (raw) sugar
½ teaspoon kosher salt


  1. Combine all ingredients in a dutch oven.
  2. Bring to a boil, stir and then reduce to a simmer.
  3. Simmer, stirring occasionally for about 2-2 1/2 hours until the mixture has thickened and most of the liquid has cooked off.
  4. Store in sealed jars for up to 2 weeks in the refrigerator.


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Spicy Rosemary Tomato Peach Chutney
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