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    Home » Recipes » Condiments & Sauces

    Published: Aug 8, 2022 by Paula Montenegro · Income from ads and affiliate links 32 Comments

    Fresh Peach Chutney

    Jump to Recipe
    Glass jar with peach chutney, silver spoon inside, image with text
    Silver spoon with peach chutney, glass jar in the background, white surface, image with text
    Peach chutney in glass jar with silver spoon on a white surface; long pin with text
    Glass jar and white bowl with peach chutney, long image with text
    Glass jar and white bowl with peach chutney, 2 images with text

    Spicy, sweet, and tangy, this peach condiment still has a quality of freshness to it and is a perfect companion for meats, sandwiches, and cheese boards. It's a very easy recipe to make a large batch and take advantage of sweet peaches for when the season is over!

    Glass jar with peach chutney, silver spoon inside, white marble surface

    Originally published in 2013, the text and images in this post have been updated to serve you better. The recipe remains the same because it's amazing!

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    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 of stone fruit. A chutney fanatic some might say.

    Chutneys might appear daunting because the list of ingredients can sometimes be long due to the spices used, but they're very easy recipes. The fruit is cut into small pieces, thrown together in a large saucepan with warm spices and vinegar and in 45 minutes you have a fantastic spicy peach chutney that is a game changer.

    What to eat with chutney? Think about pork, chicken, turkey, sandwiches, or warm brie on toast. it's the perfect condiment for all of that and more.

    Silver spoon with peach chutney, glass jar in the background, white surface

    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. 

    Table of Contents Hide
    Ingredients
    How to make chutney
    Storing chutney
    Frequently asked questions
    Related recipes you might like:
    Best Peach Chutney

    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. Or add some that can also work, like some mustard seeds.

    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. 

    • Vinegar: I use distilled white vinegar most of the time and apple cider vinegar sometimes. The best quality you can afford.
      Which vinegar is best to use in a chutney? In theory, any vinegar can be used, but let's just say balsamic is not a good idea, so I'd stay away from that one. Other ones also work, like red wine or white wine vinegar, malt, and champagne vinegar (it's lighter in taste).
    • Peaches: this is a recipe for fresh peaches, to make when they're in season. I like to use those that are not the best ones, as they will soften and become part of a more complex flavor. Of course that if you have perfectly ripe peaches they will add juice and flavor, but don't refrain from making this recipe because your fruit is not great.
    • Apple: I use Granny smith (green apples) because they add acidity. But it can also be made with red apples.
    • Onion: whatever type of regular onion works (red onion is my favorite, white or yellow onion), but don't use sweet onions, they don't work as well.
    • Brown sugar: this is a key ingredient for that unique flavor. Light brown sugar or dark, both work well.
    • Dried or fresh chile: this is the spicy ingredient that you can add more or less of depending on how hot you like your food. My only suggestion is not to overdo it or it will mask the rest of the flavors.
    • Ginger: both fresh ginger and ground ginger are used.
    • Spices: ground cinnamon, turmeric, coriander seeds, aniseed, black pepper pods, cardamom pods. Cumin seeds were part of the original recipe, but I don't use them, I find them overpowering.
    • Variations: you can add some golden raisins which go very well with the fruit and spices.
    Ingredients for peach chutney on grey marble surface including spices, apple, onion, vinegar, and sugar.

    How to make 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 soft. 

    This recipe is no different.

    Chopped peach, red onion, and apple in a metal saucepan.

    Cut fruits and onion and mix in a large saucepan with spices.

    Brown sugar over chopped peach and apple in a metal saucepan.

    Add the brown sugar and mix.

    Ingredients for peach chutney in a metal saucepan, view from above.

    Add vinegar and cook over medium heat until it breaks into a boil, stirring several times.

    Top view of peach chutney simmering in metal saucepan.

    Let it simmer slowly (low heat) until it thickens and the onions are well cooked.

    Vintage Kitchen tips: make sure the pieces of fruit are small so they don't have to be cut when eating it. And remember chutney thickens a lot as it cools down, similar to jam, so remove it while it's still fluid.

    Storing chutney

    Refrigeration

    Truth is, I eat it in a few weeks, so I keep it in the fridge in a jar. For longer storage, you can use sterilized jars and can it as explained below.

    Canning

    • Sterilizing jars 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 the jars out and pour in the hot chutney. Put on the lids while still hot but don't tighten them at this point. Half screw them until the chutney has cooled down. My mother also covers the top with a piece of wax paper before adjusting the lids. I don't do it normally, but my grandmother used to do that so she also does. She says it helps to keep it longer.
    • Keep in the refrigerator.

    Freezing chutney

    • Let it cool down and fill freezer-safe containers. It keeps for a few months. Defrost in the fridge or at room temperature. The texture might not be exactly the same, but some people don't want to go through the task of canning so freezing is a great alternative.
    Lifting a spoon of peach chutney from white bowl

    Frequently asked questions

    What does chutney taste like?

    It's sweet and spicy with a vinegar flavor. It has a resemblance to sweet pickles but with deeper flavors that are very unique to each combination of fruit and spices.

    What is Chutney used for?

    It's a great condiment for pork, chicken, and some cheeses like brie. It's great as part of a charcuterie board, on sandwiches, and with some salads. A vegetarian friend eats it with tofu.

    Can you eat chutney straight away?

    Technically, you can. But if you let the flavors mellow and meld for a few days it will be tastier. I like to eat it at room temperature also, I find that the flavor can be better appreciated than when eating it straight from the refrigerator.

    Does chutney thicken on cooling?

    Yes, it does. Similar to a homemade jam, the juices and syrup that form with the sugar will thicken as it cools. So you remove it from the oven while it's still pretty fluid.


    Related recipes you might like:

    • Bourbon Barbecue Sauce (two recipes!)
    • Super Easy Cilantro Pesto
    • Best Chimichurri Sauce (authentic recipe from Argentina)
    • Quick Pickled Cucumbers

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Best Peach Chutney

    ★★★★★

    5 from 11 reviews

    Print Recipe
    Save Recipe Recipe Saved

    Spicy, sweet, and tangy, this peach condiment still has a quality of freshness to it and is a perfect companion for meats, sandwiches, and cheese boards. It's a very easy recipe to make a large batch and take advantage of sweet peaches for when the season is over!

    • Total Time: 2 hours
    • Yield: 3-4 cups

    Ingredients

    Units
    • 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

    1. Peel, core and chop the peaches and the apple.
    2. Finely chop the onion.
    3. Put them in a large saucepan together.
    4. Add sugar, vinegar, and spices and bring to a boil.
    5. Lower the heat until the mixture is simmering.
    6. Cook for 45 minutes to 1 hour or until the liquid is reduced and the mixture is of a marmalade consistency.
    7. Let cool and keep refrigerated.
    8. If not using immediately store in sterilized jars while still hot. Don't forget to label them.

    Notes

    • Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
    • Vinegar: I use distilled white vinegar most of the time and apple cider vinegar sometimes. The best quality you can afford.
      Which vinegar is best to use in a chutney? In theory, any vinegar can be used, but let's just say balsamic is not a good idea, so I'd stay away from that one. Other ones also work, like red wine or white wine vinegar, malt, and champagne vinegar (it's lighter in taste).
    • Peaches: this is a recipe for fresh peaches, to make when they're in season. I like to use those that are not the best ones, as they will soften and become part of a more complex flavor. Of course that if you have perfectly ripe peaches they will add juice and flavor, but don't refrain from making this recipe because your fruit is not great. 
    • Small batch 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.
    • Canning: I'm not an expert, so I will leave a link for preparing jars for canning, and this link that explains how to store chutneys.
    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Cooling time: 60 minutes
    • Cook Time: 45 minutes
    • Category: Condiments
    • Method: Cooking
    • Cuisine: International

    Nutrition

    • Serving Size: 1/15
    • Calories: 225
    • Sugar: 31.3 g
    • Sodium: 103.2 mg
    • Fat: 6.3 g
    • Carbohydrates: 33.3 g
    • Fiber: 0.7 g
    • Protein: 8.5 g
    • Cholesterol: 245 mg

    Keywords: peach chutney

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Adapted from Dolli Irigoyen

    More Condiments & Sauces

    • Homemade Cherry Sauce (topping)
    • Quick & Easy Berry Compote
    • Easy Blueberry Compote
    • Strawberry Compote

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

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    1. Jennifer says

      August 20, 2021 at 6:29 pm

      Love this peach chutney recipe I add some bourbon to it and it’s amazing!

      ★★★★★

      Reply
      • Paula Montenegro says

        August 20, 2021 at 7:09 pm

        OMG Jennifer, that's a fantastic addition! Will try it soon for sure. Have a great weekend!

        Reply
    2. Sam says

      August 03, 2020 at 3:55 am

      YUM I love a good chutney. This one sounds so summery and delicious and a great way to use up the fresh local peaches that I picked up.

      Reply
    3. Eileen Kelly says

      August 02, 2020 at 5:40 pm

      This peach chutney is fantastic. The flavors are gret. The turmeric and cardamon are my favorite additions.

      ★★★★★

      Reply
    4. Jenny says

      August 02, 2020 at 1:40 pm

      We are chutney fanatics as well especially my husband. He adds a couple of tablespoons on everything he eats no matter what it is! I love your recipe, it is beautiful and right on time with all those juicy peaches available. No need to halve the recipe, it will be gone asap and I will make more! Thank you for sharing!

      ★★★★★

      Reply
    5. Debbie says

      August 02, 2020 at 12:29 pm

      What a delicious way to use those ripe peaches this time of year. I love the flavor combination, this is nothing better than fresh ginger in something like this. The addition of peppers to give this a sweet and spicy combination is genius !

      ★★★★★

      Reply
    6. Sara says

      August 02, 2020 at 12:15 pm

      Oh my gosh, this chutney is the most perfect end-of-peach-season recipe! I would love to put this on top of pork chops or roasted chicken like you mentioned - it's such a healthy and flavorful way to boost the flavor! Love it!

      ★★★★★

      Reply
    7. Mama Maggie's Kitchen says

      August 02, 2020 at 5:49 am

      Oh my! I need this Peach Chutney in my life. Must print your recipe. Thanks for sharing.

      ★★★★★

      Reply
    8. Amy Liu Dong says

      August 01, 2020 at 12:20 am

      Delicious and definitely a great idea to preserves my peaches and I am so I happy to see this recipe. Thank you!

      ★★★★★

      Reply
    9. Sylia says

      July 31, 2020 at 9:40 am

      Excellent idea to use up all the peaches I got in my pantry right now. Excellent recipe. Thanks for sharing.

      ★★★★★

      Reply
    10. Sara says

      July 30, 2020 at 7:37 pm

      I just got a mess of peaches from the peach truck! I have been collecting recipes to make sure they go to good use! I am for sure going to make this chutney.

      ★★★★★

      Reply
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