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.
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:
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- 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
- 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.
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