Spiced Peach Chutney Recipe (Easy)
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!
Servings 3.5 cups
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 2 pounds fresh peaches, 1 green or red apple and 1 medium red or yellow onion
- Put them in a large saucepan together. Add 1 pound light brown sugar, 1 and ¼ cups white vinegar, and spices (¼ teaspoon ground ginger, 1 teaspoon grated fresh ginger, 1 teaspoon ground cinnamon, 7 cardamom pods crushed or ground, ¼ teaspoon aniseed, ½ teaspoon ground turmeric, 1 teaspoon coriander seeds, 1 teaspoon black pepper pods) and 1 small dried whole red chile.
- Bring to a boil. Lower the heat until the mixture is only 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. Test for doneness (see Notes below) and remove from the stove.
- Place in sterilized jars while still hot, and keep refrigerated. Or let cool and use airtight containers if consuming within the next week or so. Always keep it in the fridge and check for spoilage before using.
Notes
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 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. How to test chutney for doneness:
Cold plate test: Spoon a little chutney onto a chilled plate and refrigerate briefly, 2-3 minutes. It should be thick and hold its shape without being stiff.
Wrinkle test: Place a small plate in the fridge halfway through the cooking. When ready to test, spoon a teaspoon onto the cold plate. Let it sit for 30 seconds or so. Push your finger through the chilled chutney. It should wrinkle slightly and leave a clear track. 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.
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. How to test chutney for doneness:
Cold plate test: Spoon a little chutney onto a chilled plate and refrigerate briefly, 2-3 minutes. It should be thick and hold its shape without being stiff.
Wrinkle test: Place a small plate in the fridge halfway through the cooking. When ready to test, spoon a teaspoon onto the cold plate. Let it sit for 30 seconds or so. Push your finger through the chilled chutney. It should wrinkle slightly and leave a clear track. 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.
