Home » ALL RECIPES » Sauces, Dressings, Condiments, Jams » Peach Chutney (30 minutes)

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 peaches.

We have a short peach season where I live so I look for every way to honor this delicious sweet, juicy fruit.

Peach Chutney (30 minutes)

This simple and delicious peach chutney recipe comes together in about 30 minutes. And a great vegetarian, gluten-free side kick for so many dishes.

It’s versatile with respect to fruits, spices and the level of sweet-tart balance and heat.

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.

How to serve peach chutney

As a condiment

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

Chutney is most often served at room temperature, but can be served warm or cold.

FAQ – Good to know

What is the difference between chutney, salsa and relish?

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.

What peach-sugar-acid proportions should I use for chutney?

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.

How can I tell when a peach is ripe?

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.

What can I do if my chutney is too runny?

Just cook it a bit longer. But note that chutney will thicken on standing or in the fridge so don’t overcook it.

How to make this peach chutney recipe

peaches, onion, cranberries, garlic, ginger, maple syrup, oil, chili flakes, apple cider vinegar
Ingredients: ripe peaches, onion, cranberries, garlic, ginger, maple syrup, oil, chili flakes, apple cider vinegar, cinnamon.
peaches, partially peeled
Peel peaches with a knife or drop them into boiling water for 1 minute, run them under cold water and the skins will just slip off.
cubed peeled peaches
Remove the pit and dice peaches.
onions and cranberries in pot
Saute onions, garlic and cranberries for a few minutes in a medium saucepan.
peach chutney ingredients cooking in pot
Add remaining ingredients (except zest if using). Cover and simmer for 10 minutes until peaches are tender. Then uncover, increase the heat and boil another 5 minutes for a thicker consistency. Taste and adjust seasonings. Add orange or lemon zest if you like.
peach chutney in bowl
pork chops with small dish of peach chutney
peach chutney in bowl p

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.
  • Vary the heat to your liking with red chili flakes, cayenne pepper or chili paste.

Shortcut

  • Buy frozen peaches and defrost them before using. 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.

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 12 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 fresh peach recipes to celebrate them.

peach chutney in a bowl f
Print Recipe Pin Save Recipe

Rate this recipe here

5 from 8 votes

Peach Chutney (30 minutes)

Peach chutney is a perfect condiment for brisket, turkey, chicken, lamb, pork and Indian curries. Even cheese and sandwiches. Sweet and tangy, warmly spiced and loaded with fresh peaches.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Condiments, sauces and spreads
Cuisine: Indian
Servings: 6 servings ~1/4 cup/61g
Author: Cheryl

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup (80g) chopped onions
  • 1 teaspoon minced garlic (1 clove)
  • 1/2 cup (57g) dried cranberries
  • 2 cups (225g) ripe fresh peaches, peeled and diced 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 chili flakes
  • 1/4 teaspoon kosher or sea salt, to taste
  • 1/2 teaspoon orange or lemon zest (optional, but good!)

Instructions

  • SAUTE: Heat oil on medium high in a medium saucepan. Add onions and saute for 3 minutes until translucent. Stir in garlic and cranberries. Saute 1 minute.
  • SIMMER PEACH CHUTNEY: Add rest of the chutney ingredients except orange zest. Stir 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 and let cook, stirring occasionally, for about 5-7 minutes until most of juices absorb and mixture thickens a bit (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

  1. Peach measurements and equivalents: Here is a good article on peach equivalents (whole peaches, sliced, diced, etc) by The Spruce Eats.
  2. 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. 
  3. Warm spices: instead of or in addition to cinnamon, try allspice, cardamom, cloves or nutmeg 
  4. 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. 
    • for red chili flakes, use a pinch of cayenne pepper or a dab or hot chili paste.
  5. 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 a year.
 
Nutrition values are estimates for approximately a 1/4 cup/61g serving. Recipe makes about 1.5 cups. 

Nutrition

Nutrition Facts
Peach Chutney (30 minutes)
Amount Per Serving
Calories 122 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 101mg4%
Potassium 247mg7%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 21g23%
Protein 1g2%
Vitamin A 352IU7%
Vitamin C 10mg12%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating