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!
- 2 pounds (950g) fresh peaches
- 1 medium red onion (or white)
- 1 green or red apple
- 1/4 teaspoon ground ginger
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cinnamon
- 7 cardamom pods, ground
- 1/4 teaspoon aniseed
- 1/2 teaspoon ground turmeric
- 1 teaspoon coriander seeds
- 1 teaspoon black pepper pods
- 1 small dried whole red chile
- 1 1/4 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.
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.
- 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