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. I've been using it for years, and it's a very easy, stovetop recipe to make a large batch and take advantage of sweet peaches for when the season is over!
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Sweet and tangy
The end of white and yellow summer peaches shouts for this peach chutney. I'm both a fan of homemade condiments and sauces and of stone fruit, so it checks all the boxes.
Whenever I make this recipe, it doesn't last long. But then again, we're huge chutney eaters at my house. It's strange that I only posted this one and the classic mango chutney so far, a situation I should remedy soon.
This recipe might appear daunting because of the long list of ingredients, but it's a pretty effortless recipe. Trust me on this one.
The only real work is peeling and cutting the fruit into small pieces. It's then thrown together in a large saucepan with warm spices and vinegar. In 45 minutes, you have a fantastic spicy peach condiment that is a game changer.
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.
I eat it with everything, especially roasted chicken and pork chops. The truth is, I can eat it directly from the jar by the spoonful; that's how great I think it is.
What to eat with chutney
- Grilled or roasted meats: pork, chicken, turkey, and lamb.
- Cheese: serve it with warm brie or goat cheese on toast, in a cheese quesadilla, grilled cheese, and as part of a cheese board with crackers.
- Sandwiches and wraps: use it as a spread to add flavor. It works well with meat and vegetarian options, such as turkey, ham, chicken, or grilled vegetables.
- Charcuterie board: include peach chutney as one of the condiments, along with cured meats like prosciutto, salami, and ham.
- Salad dressing: mix peach chutney (process it if you don't like chunky dressings) with a little vinegar, olive oil, and seasonings. Drizzle it over green salads and grain salads.
Testing notes
Paula's tips that make a difference.
Make sure to cut the fruit into small, bite-sized chunks or pieces, so the chutney is easy to eat.
Remember the chutney mixture thickens a lot as it cools down, similar to jam, so remove it from the stove while it's still fluid. Don't wait until the syrup is too thick.
Though you can technically eat chutney right away, I recommend you let the flavors mellow and meld for a few days; it will be tastier. I like to eat it slightly cool or at room temperature as I find the flavors are better appreciated than when eating it straight from the refrigerator.
Ingredients
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Peaches: This is a recipe for fresh peaches, which should be made when they're in season. You can use ones that are not in good shape, as they will soften and become part of a more complex flavor, and also perfectly ripe peaches that will add juice and flavor. But don't stop yourself from making this chutney because your fruit is not great.
- Vinegar: I use distilled white vinegar or apple vinegar. 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 that can also work are red wine or white wine vinegar, malt, and champagne vinegar (it's lighter in taste).
- 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: 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. For a spicy peach chutney, add a little chopped jalapeño pepper, red pepper flakes, or habanero peppers (careful as they are hot!).
Spices
As you can see in the image above, the list of spices is quite interesting (and long, you might add). 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 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 new ones that 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 ever.
Steps to make peach chutney
Chutneys are pretty much like jams: put ingredients in a saucepan and simmer until syrupy and soft. This recipe is no different.
- Cut fruits and onion into small pieces and mix in a large saucepan with spices.
- Add the brown sugar and stir to mix.
- Add vinegar and cook over medium heat until it comes to a boil, stirring several times.
- Let it simmer slowly over low heat until it thickens and the onions are well cooked. Some of the ingredients will almost disintegrate and that is fine.
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
- 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.
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Spiced Fresh Peach Chutney
Ingredients
- 2 pounds fresh peaches
- 1 medium red or yellow onion
- 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 and ¼ cups white vinegar
- 1 pound 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, and the chopped peaches are softened but not disintegrated.
- Stir once in a while with a wooden spoon or a silicone spatula.
- Let cool and keep refrigerated.
- If not using immediately store in sterilized jars while still hot. Don't forget to label them.
Notes
Which vinegar is best for 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 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.
Adapted from Dolli Irigoyen
Deborah Klein says
Flavor is great! It would be much better if the spices were strained out or put in a tea ball. Biting into cardamon pods is not tasty.
Deborah Klein says
Sorry I didn’t see that it said ground.
Tony says
Thankyou it's awsome
Corinna says
Great recipe , . Used our allotment peaches, added some allotment moscato grapes and also some apple and fig Saba balsamic . Will definitely make again thank you
Paula Montenegro says
I love the addition of grapes Corinna!
Dolores says
I tried it last year. Everyone to whom I gave it (holiday gifts) LOVED the chutney. Used it on goat cheese sandwiches, grilled fish (especially scallops!), pork, whole grain crackers and more. My brother called from Florida to tell me that two other siblings had told him he had not had great fish until he had tried it with this chutney atop it!
Making this new batch (x3) to satisfy the family. Easy and delicious! Thanks so much!
Paula Montenegro says
This comment made my day Dolores!
Dolores says
excellent...with goat cheese on sandwiches, on grilled fish, as a charcuterie member, on pork chops. Nice amount of spicy heat and underlying sweetness. Well received as a holiday gift!
mauroma says
fantastic recipe. used it on vanilla ice cream.
Paula Montenegro says
That's a unique use of it Mauro, love the idea!
Penny Upson says
Is the measurement of the peaches including the stone and skin, or after they are prepped?
Paula Montenegro says
Hi Penny, the amount of peaches is before peeling and coring.
Danielle says
I will be making this recipe tomorrow on my day off. Don’t know how I’m going to hold off eating it for a few days to allow the flavour to develop though, it looks too good! I’ll report back once I’ve tasted it the way you intended. Thank you so very much for sharing your lovely recipes with us.
Helen says
Why is there no salt in this recipe
Paula Montenegro says
Hi Helen, because the recipe doesn't call for it. You can add a pinch if you want to.
Deborah Lees says
My small peach tree had 5 kilos of peaches on it ! So I tried this recipe, my partner loves, loves this !! he has it on everything from sandwiches, cooked and cold meats, curries....anything ! I have had to buy peaches to make more, great recipe. The only thing I changed was I used dried cardamon and added some tinned pineapple chunks instead of apple. Will definitely try the bourbon suggestion too ! Thank you for this recipe
Paula Montenegro says
I'm SO happy it was a hit Deborah! How great it is to have your own peach tree, right? The pineapple option sounds amazing and I'll try it soon. Have a wonderful weekend.
Jennifer says
Love this peach chutney recipe I add some bourbon to it and it’s amazing!
Paula Montenegro says
OMG Jennifer, that's a fantastic addition! Will try it soon for sure. Have a great weekend!
Sam says
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.
Eileen Kelly says
This peach chutney is fantastic. The flavors are gret. The turmeric and cardamon are my favorite additions.
Jenny says
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!
Debbie says
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 !
Sara says
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!
Mama Maggie's Kitchen says
Oh my! I need this Peach Chutney in my life. Must print your recipe. Thanks for sharing.
Amy Liu Dong says
Delicious and definitely a great idea to preserves my peaches and I am so I happy to see this recipe. Thank you!
Sylia says
Excellent idea to use up all the peaches I got in my pantry right now. Excellent recipe. Thanks for sharing.
Sara says
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.