This Peach Chutney is the perfect condiment for brisket, turkey, chicken, ham or pork. Sweet-tangy, spiced to taste and loaded with fresh peaches and dried cranberries. And no canning needed.
Chutney originated in India and is typically made with fruits, vinegar, sugar and spices. 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.
I mostly use chutney as a condiment, but sometimes I add a dollop to ricotta spread on toast or an endive for a quick appetizer.
The whole thing comes together in about 30 minutes and is very versatile with respect to fruits, spices and the level of heat and tartness. It adds a rich flavours and texture to any protein. A general rule of thumb for ratios is: 1.3 pounds of fresh fruit to 1 cup of sugar to 3/4 cup vinegar. I use less vinegar and sugar. Just add small amounts to get the balance you like.
Tailor To Your Taste
- Instead of cinnamon, try allspice, cardamom, cloves, cumin, or nutmeg.
- Try raisins instead of dried cranberries.
- Use pears or apples instead of peaches.
- Orange or lemon zest is a great addition.
- This chutney can be made up to a week ahead and served warm or cold. It tends to thicken in the fridge. If you like it looser, just add a tablespoon or two of water.
Also try our Roast Turkey Breast with Pear Chutney get the recipe