Peach Chutney (30 minutes)
Peach chutney is a perfect condiment for brisket, turkey, chicken, lamb, pork and spicy Indian curries. Sweet and tangy, warmly spiced and loaded with fresh sweet peaches.
We have a short peach season where I live so I look for every way to honor this delicious stone fruit.
The peach chutney recipe comes together in about 30 minutes. It’s a great vegetarian, gluten-free side kick for so many dishes.
What is chutney?
Chutney is the Hindi word for sauce. It originated in India and is typically made with fruits, vinegar, sugar and spices. Almost like a fragrant, savory jam and often spicy.
Many corners of the world like Africa and the Caribbean have their own versions.
In New England, cranberry chutney is very popular. British chutney, like this recipe, tends to be sweet and tart.
Bottom line: This delicious recipe is a versatile chutney that can be modified with respect to fruits, spices and the level of sweet-tart balance and heat. In other words, lots of room to adapt it to your tastes.
How to serve peach chutney
As a condiment
- Chutney is commonly used as a delicious condiment for meats, poultry and Indian curries.
- My favorite dishes to serve it with are: marinated pork chops, cedar planked chicken, roasted chicken with vegetables and sous vide turkey breast.
As an appetizer
- For example, spread ricotta cheese on a crostini or endive and add a dollop of peach chutney.
- Or use it as a hot or cold topping for brie cheese.
As a spread
- Add chutney to a grilled cheese or other sandwich
- Or on a burger or meat pie
As a glaze
- Thin out the chutney with some water to make a glaze for roast ham or chicken.
As a dip
- Delicious with pita bread or naan! Here’s an easy naan recipe.
Chutney is most often served at room temperature, but can be served warm or cold.
Instructions with step by step photos
Tailor To Your Taste
- Instead of cinnamon, try allspice, cardamom, cloves, cumin, or nutmeg.
- Use golden raisins instead of dried cranberries.
- If you don’t have peaches, use pears, mango or apples.
- Orange or lemon zest is a great flavor booster addition.
- If you like a very spicy peach chutney, add more heat with red pepper flakes, a jalapeño pepper, cayenne pepper or chili paste until you get the perfect balance for your taste.
Shortcut
- Buy frozen peaches and defrost them before using. A good alternative to fresh summer produce, these peaches are peeled, cut and picked at their peak – and found in most grocery stores in the freezer section. So no peeling and less chopping.
- Use frozen chopped onions.
Recipe FAQ
Chutneys are almost always cooked fruits and vegetables. They are often sweet and tangy and contain spices like cinnamon and cloves as well as herbs and chili peppers. And can be served chunky or smooth. Salsas are typically uncooked vegetables and/or fruit. Salsa is the Spanish word for sauce. The most common ones are tomato Mexican salsas. Relish is typically finally chopped raw vegetables, often with a preserved or pickled component.
A general rule of thumb for chutney is 1.3 pounds (0.59kg) of fresh fruit to 1 cup (200g) of sugar to 3/4 cup/177ml vinegar. I use less vinegar and sugar. Just add small amounts at a time to get the balance you like.
You can’t tell by its color. A red blushed peach is not necessarily ripe. The best ways to tell are by touch and smell. A ripe peach will have some give to it and smell fragrant around the stem. Avoid peaches that are wrinkly and bruised, hard as a rock or too squishy/mushy.
Just cook it a bit longer. But note that chutney will thicken on standing or in the fridge so don’t overcook it.
Make Ahead
- The peach chutney can stored in the fridge in an airtight container for several weeks. Serve it warm, cold or at room temperature.
- It tends to thicken in the fridge. If you like it looser, just add a tablespoon or two of water.
- Freeze the chutney for up to 6 months.
More types of chutney to love
Try these two recipes paired with fruit chutney.
Or check out other types of chutney such as mango, mint chutney, and tomato chutney.
If you love peaches…
I simply can’t get enough of peaches during peach season. Here are some wonderful easy recipes with fresh peaches to celebrate them.
Peach Chutney (30 minutes)
Ingredients
- 1 tablespoon olive oil
- 1/2 cup (80g) chopped onions (white or red onion)
- 1 teaspoon minced garlic (1 clove)
- 1/2 cup (57g) dried cranberries
- 2 cups (225g) ripe fresh peaches, peeled and diced into small pieces Note 1 and 2 (about 4 medium peaches – 1 lb/450g)
- 1/4 cup (59ml) cider vinegar
- 2 tablespoon lemon juice (half large lemon)
- 2 1/2 tablespoon maple syrup
- 1 teaspoon grated ginger (or more to taste)
- 1/4-1/2 teaspoon ground cinnamon, Note 2
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon kosher or sea salt, to taste
- 1/2 teaspoon orange or lemon zest (optional, but good!)
Instructions
- SAUTÉ: Heat oil on medium heat in a medium or large saucepan. Add onions and sauté for 3 minutes until translucent. Stir in garlic and cranberries. Sauté 1 minute.
- SIMMER PEACH CHUTNEY: Add chopped peaches and remaining chutney ingredients except orange zest. Stir with a wooden spoon to combine. Bring to boil, then cover and lower heat to medium-low. Simmer for 10 minutes or until peaches are tender.
- THICKEN AND FINISH: Uncover, increase heat to medium-high heat and let cook, stirring occasionally, for about 5-7 minutes until most of juices absorb and mixture thickens enough to coat the back of a spoon (it will thicken more when it cools and in fridge). Taste and adjust seasonings as needed. Add orange or lemon zest if desired (I do).
Notes
- Peach measurements and equivalents: Here is a good article on peach equivalents (whole peaches, sliced, diced, etc) by The Spruce Eats.
- To quickly peel peaches: Instead of peeling peaches, drop whole peaches into a pot of boiling water for 1 minute. Drain water and run peaches under cold water to cool down. Skins should just slip off. Use a small paring knife for stubborn spots.
- Warm spices: instead of or in addition to cinnamon, try allspice, cardamom, cloves or nutmeg
- Substitutes:
- for cranberries, use golden raisins
- for lemon zest, use lemon just (1-2 tsp)
- for maple syrup, use brown sugar or honey
- for fresh ginger, use a 1/4 tsp ginger powder (or more to taste)
- for fresh peaches, use about 20 oz. frozen peaches, defrosted and well drained.
- for red chili flakes, use a pinch of cayenne pepper or a dab or hot chili paste.
- Make Ahead: The peach chutney can becstored in the fridge in an airtight container for several weeks. Serve it warm, cold or at room temperature. It tends to thicken in the fridge. If you like it looser, just add a tablespoon or two of water. Freeze the chutney for up to a year.
Can this recipe be canned? If so, please give detailed instructions.
Thanks!
Hi Shirley. I have never canned jams, preserves or chutneys, but you certainly can do it. Here’s a good step by step video on how to can chutney. Alternatively, here’s an article on canning. I hope that helps.