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    Home » Recipes » Condiments & Sauces

    Published: Jul 16, 2021 · Last update: Jul 16, 2021 by Paula Montenegro
    Income from ads and affiliate links34 Comments

    Fresh Peach Chutney Recipe

    2776 shares
    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

    For a condiment 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 sweet peaches!

    Table of Contents Open
    Ingredients
    Simple steps
    Storing chutney
    Refrigeration
    Canning
    Freezing
    Frequently asked questions
    Fresh Peach Chutney Recipe
    Ingredients
    Nutrition
    Glass jar with peach chutney, silver spoon inside, white marble surface

    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. A chutney fanatic some might say. And also of easy recipes where you cut a few ingredients in small pieces, throw them 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.

    So this is probably my favorite moment when I get to make this fruit chutney and know I will be able to enjoy it all winter! Think about pork, chicken, even 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. 

    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 white vinegar most of the time, but apple cider vinegar also works. The best quality you can afford.
    • 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 be made with red apples also.
    • Onion: whatever type of regular onion works (red onion, white or yellow onion), but don't use sweet onions, it doesn't work as well.
    • Brown sugar: this is a key ingredient for that unique flavor. Light brown sugar or dark 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 over do 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.
    spices, fruits and sugar in bowls on grey surface

    Simple steps 

    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 with spices (image 1).
    • Add the brown sugar and mix (image 2).
    • Add vinegar and cook over medium heat (image 3) until it breaks into a boil, stirring several times. I like to use a wooden spoon, but a regular one or a spatula also work.
    • Let it simmer slowly (low heat) until it thickens and the onions are well cooked (image 4).
    A collage showing diced peaches, onion and spices in saucepan, and brown sugar added to it
    Two images showing barely simmering and cooked peach chutney in metal saucepan

    Storing chutney

    Refrigeration

    Truth is, I eat it in a few weeks, so I keep it in the fridge. In my experience it lasts several weeks (or more). But I can't recommend you keep it longer because I'm just a cook sharing a chutney recipe, I'm not a food technician. Can it or freeze it if you want to keep it a long time.

    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 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

    • 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 and freezing is a great way to store it.
    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 forms with the sugar will thicken as it cools.


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    Fresh Peach Chutney Recipe

    ★★★★★

    5 from 11 reviews

    Print Recipe
    Save Recipe Recipe Saved

    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!

    • Total Time: 1 hour
    • Yield: 3-4 cups 1x

    Ingredients

    Units Scale
    • 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

    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
    • Cook Time: 45
    • 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
    • Protein: 8.5 g
    • Cholesterol: 245 mg

    Keywords: peach chutney

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    Adapted from Dolli Irigoyen

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    Reader Interactions

    Comments

    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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