For a chutney fanatic as myself, this fresh peach chutney recipe is one of the best ever! Spicy, sweet and tangy, it still has a quality of freshness to it and is a perfect companion for meats and sandwiches. Make a large batch and take advantage of summer peaches!
The end of white and yellow summer peaches shouts for homemade peach chutney, doesn't it?
I'm both a fan of sweet and tangy things and stone fruit.
So this is probably my favorite moment when I get to make this condiment and know I will be able to enjoy it all winter! Think about pork, chicken, even sandwiches or warm brie on toast.
I was used to my grandmother's mango and apple chutney. Which is amazing. But I wanted a change. So this peach chutney came to be. And it went straight to the top of my list.
Whenever I make this recipe it doesn't last long.
I find myself eating it with everything, especially roasted chicken and pork chops. Truth is, I can eat it directly from the jar by the spoonful, that's how great I think it is. Are you a fan of sweet vinegary food also?
Then you will love it.
Ingredients
As you can see in the image below, there is a quite interesting (long you might say) list of spices. There is no chutney without spices. They are a huge part of the success of the recipe.
But the truth is that we have to adapt it to our own palate. If there's a spice (or two, or three) that you don't like go ahead and omit them. It will still be amazing.
That said, I personally find that cinnamon, ginger, black pepper, coriander, and cardamom are quite essential. They all add a distinct quality that makes this peach chutney the best I ever tried.
Steps for making chutney.
Though there might be a recipe that is different, chutneys are pretty much like jams: put ingredients in a saucepan and simmer until syrupy and cooked.
This recipe is no different.
- Cut fruits and onion and mix in a large saucepan or pot (image 1).
- Add sugar and mix (image 2).
- Add vinegar and cook over low heat (image 3).
- Let it simmer until it thickens and the onions are well cooked (image 4).
How to store chutney.
Truth is, I eat it in a few weeks.
But if you're wanting to stock up consider canning it.
- Sterilizing in the oven: I wash glass jars and put them in the oven for about 15 minutes. Medium temperature, around 325°F/160°C.
- Lids: I boil them while the jars are in the oven.
Take them out and pour in the hot chutney. Put on the lids while still hot.
My mother covers the top with a piece of wax paper before adjusting the lids. I don't usually. I think my grandmother used to do that.
Other recipes you might like:
Red Chilli Jam
Authentic Chimichurri Sauce
Bourbon Barbecue Sauce
Quick Pickled Cucumbers
Sun-dried Tomato Pesto
Easy Tzatziki Sauce
Homemade Harissa
Let me know if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.
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Fresh Peach Chutney
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 3-4 cups 1x
- Category: Condiments
- Method: Cooking
- Cuisine: International
Ingredients
- 2 pounds (950g) fresh peaches
- 1 medium red onion (or white)
- 1 green or red apple
- ¼ teaspoon ground ginger
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cinnamon
- 7 cardamom pods, ground
- ¼ teaspoon aniseed
- ½ teaspoon ground turmeric
- 1 teaspoon coriander seeds
- 1 teaspoon black pepper pods
- 1 small dried whole red chile
- 1 ¼ cups (300g) white vinegar
- 1 pound (455g) light brown sugar
Instructions
- Peel, core and chop the peaches and the apple.
- Finely chop the onion.
- Put them in a large saucepan together.
- Add sugar, vinegar and spices and bring to a boil.
- Lower the heat until the mixture is simmering.
- Cook for 45 minutes to 1 hour or until the liquid is reduced and the mixture is of a marmalade consistency.
- Let cool and keep refrigerated.
- If not using immediately store in sterilized jars while still hot. Don't forget to label them.
Notes
Half recipe: you can easily make half the recipe. Take into account that it will take less time to thicken, about 20 minutes, so finely chop everything to make sure it softens as it should.
Spices: as I mention in the post, adapt to your own taste.
Keywords: peach chutney
Adapted from Dolli Irigoyen
What can I substitute for the black pepper pods?
Hi Lisa, if you don't have peppercorns you can use ground black pepper. If you don't want black pepper, a mix of white pepper with a pinch of cayenne can do the trick.
I have yet to make chutney - though I bookmarked the mango version that you posted ages ago. This looks just too good to pass up and peaches are everywhere right now. so. making. this!
I had never taken peaches so seriously before, until I stopped by your blog. This looks so stunning and something I am craving for right now!
http://cosmopolitancurrymania.blogspot.in/
I love chutneys and as soon as peaches are back in season, this will be happening in my kitchen! ~ David
Oh Paula...what a beautiful chutney! I wish it were summer here so I could enjoy peaches again. And I really love pairing a beautiful fruit chutney with pork tenderloin!!! Your photos are really lovely! : )
OMG Paula this chutney looks out of this world. Seriously delicious. I thought to myself peaches, now?! Then I remembered it's summer at the other half of the equator.:)
Yum I love fruit chutneys and this one looks fantastic!
Time and summer always go so fast … too fast. Just try to enjoy while you can. This looks so tasty. I can't wait until it's peach season again and I can make it!
Your Blog is taking on more personality ever time I log in - graphically, it is terrific. Congratulations for that. It is hard work, I know. I am having fun enjoying your Summer with you. It's cold up here and there are no fresh peaches in sight. Your chutney looks delicious. No wonder you can't put your spoon down. I feel your pain regarding snacking and not sitting down for proper meals. It's been a hard adjustment for me. What I finally have done is to plan and have on hand ingredients for three really good dinners before I start each week. I also cut up all kinds of veggies and have fresh fruit on hand. I don't particularly love leftovers after one day so I toss or give away my extras. I not particularly fond of freezing leftovers either - they get forgotten. I seem to be able to make my way through each week and eat reasonably well with this method. You make wonderful sweets - they would be so tempting for me. Good luck with that.
I always enjoy your thoughtful comments so much Mary! I managed to make a few changes and still have many more to go. Little steps. For now I´m focusing of using up all the ingredients left over from so many years of baking and having a place where to take everything. I got used to having a million ingredients around. I already cleaned up my freezer and most of my pantry.
this looks and sounds so delicious - when there are fresh peaches again (which feels like a long way off as it's minus 10 degrees here) I'm making this!
Mary x
Yay peaches peaches peaches 🙂
I am here to spoon this!
Cheers
Choc Chip Uru
This is making me crave peach season in a major way! I can't wait for summer!
First of all I'm envious of you having peach season right now. I love fresh peaches so much. I'm saving this for when it is peach season here. I can already imagine a pork chop topped with this or a pork sandwich with it as the spread. Mmmm Mmmm!
Don´t worry Renee, I will be jelous in a few months of your bounty!
Paula, this is ceratinly a wonderful recipe to keep in mind for those times when peaches will be in utter abundance at the stores/markets that I cannot resist the urge to buy as many as I can possibly carry. Wonderful pictures and delicious recipe idea! I love the spicy sweetnees of fruit chutneys!
What a delicious looking chutney!
Ohhhh, I would kill for a fresh juicy peach right now! Or some of this chutney... 🙂 Looks divine!
I love all kinds of chutneys. Spices really do magic 🙂
This chutney sounds so yummy, Paula! I would love to give this a try when my peach season comes around!