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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.

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    Comments

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    1. Mary Hirsch says

      January 25, 2013 at 2:25 am

      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.

      Reply
    2. Inside a British Mum's Kitchen says

      January 24, 2013 at 9:32 pm

      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

      Reply
    3. Guru Uru says

      January 24, 2013 at 8:33 pm

      Yay peaches peaches peaches 🙂
      I am here to spoon this!

      Cheers
      Choc Chip Uru

      Reply
    4. a farmer in the dell says

      January 24, 2013 at 5:29 pm

      This is making me crave peach season in a major way! I can't wait for summer!

      Reply
    5. Renee says

      January 24, 2013 at 1:46 pm

      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!

      Reply
    6. Andrea_TheKitchenLioness says

      January 24, 2013 at 9:26 am

      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!

      Reply
    7. yummychunklet says

      January 24, 2013 at 2:59 am

      What a delicious looking chutney!

      Reply
    8. Anna @ On Anna's Plate says

      January 24, 2013 at 2:12 am

      Ohhhh, I would kill for a fresh juicy peach right now! Or some of this chutney... 🙂 Looks divine!

      Reply
    9. Medeja says

      January 23, 2013 at 10:49 pm

      I love all kinds of chutneys. Spices really do magic 🙂

      Reply
    10. Kathy says

      January 23, 2013 at 9:35 pm

      This chutney sounds so yummy, Paula! I would love to give this a try when my peach season comes around!

      Reply
    Newer Comments »

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