Peach Chutney (Make it in 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.
What to expect
- This delicious recipe for peach chutney comes together in about 30 minutes and makes a perfect vegetarian, gluten-free sidekick for countless dishes.
- The cooking method is similar to making jam – simmering over low heat until thickened.
- It’s easy to customize: swap in your favorite fruits, spices, and adjust the sweetness, tartness, or heat to suit your taste. There’s plenty of room to make it your own!
Ingredients – tailored to your taste
Peaches: Choose ripe peaches that feel slightly soft and smell fragrant near the stem. Avoid peaches that are hard, overly mushy, wrinkled, or bruised. It’s easier to remove the pit from freestone peaches compared to clingstone peaches.
Spices and flavorings: I use garlic, onions, red pepper flakes, cider vinegar, lemon, ginger, maple syrup, cranberries and cinnamon. But be sure the check out the substitutions and variations below to suit your tastes.
Substitutions
- 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. Here are two yummy recipes with chutney: sous vide bone-in pork chops with apple chutney and bone-in turkey breast with pear chutney
Variations
- Add orange or lemon zest for a flavor boost.
- For extra heat – mix in red pepper flakes, jalapeño, cayenne, or chili paste to achieve your preferred spice level.
Step by step instructions
Tip for peeling peaches
Drop peaches into boiling water for 1 minute, run them under cold water and the skins will just slip off.
Shortcuts
- 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.
How to serve peach chutney
- As a Condiment: Perfect for meats, poultry, and curries—try it with marinated pork chops, cedar planked chicken, roasted chicken with vegetables and sous vide turkey breast.
- As an Appetizer: Spoon it over ricotta on crostini or endive, or serve it with brie (hot or cold).
- As a Spread: Add to meat pies, grilled cheese, or cheese quesadillas
- As a Glaze: Thinned with a little water, it makes a tasty glaze for ham or chicken.
- As a Dip: Pair with pita or our easy naan bread.
Chutney tastes great at room temperature, but can also be served warm or cold.
Recipe FAQs
Chutney, the Hindi word for sauce, originated in India and is usually made with fruits, vinegar, sugar, and warm spices. It’s like a savory, often spicy jam. Many regions, including Africa, the Caribbean, New England, and Britain, have their own sweet or tangy versions.
Chutney is usually made from cooked fruits and vegetables, often sweet, tangy, and spiced. Salsa is typically a mix of uncooked vegetables or fruit, with the most common being tomato-based Mexican salsas. Relish is usually finely chopped raw (and sometimes pickled) vegetables, served as a condiment.
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.
Color isn’t a reliable indicator—a ripe peach should feel slightly soft and smell fragrant near the stem. Avoid peaches that are hard, overly mushy, wrinkled, or bruised.
Just cook it a bit longer. But note that chutney will thicken on standing or in the fridge so don’t overcook it. Expect it to be more liquidy right after cooking.
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 crumble with oats
- Peach jam without pectin
- Grilled peaches
- Peach and prosciutto appetizers
- Peach marmalade (no pectin)
- Peach compote (no cook)
Check out our full collection of summer peach recipes. Or check out other types of chutney such as mango, mint chutney, and tomato chutney.
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Peach Chutney (30 minutes)
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onions (white or red onion)
- 1 teaspoon minced garlic (1 clove)
- 1/2 cup dried cranberries
- 2 cups 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).
Recipe 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.
- Cinnamon substitutes: instead of (or in addition to) cinnamon, try allspice, cardamom, cloves or nutmeg
- More 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.