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 use chutney mostly as a condiment, but sometimes I add a dollop to ricotta spread on toast or an endive for a quick appetizer.
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.
The whole thing comes together in about 30 minutes. It’s very versatile with respect to fruits, spices and the level of heat and tartness and adds rich flavors and texture to any protein. My favorite things to serve it with are: grilled pork chops, grilled planked chicken, roasted chicken with vegetables.
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.
- 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.
Make Ahead Peach Chutney
- Make the chutney up to a week ahead and serve it warm or cold. It tends to thicken in the fridge. If you like it looser, just add a tablespoon or two of water.
Peach Chutney (30 minutes) Recipe
- 1 tbsp olive oil
- 1/2 cup chopped onions
- 1 tsp minced garlic (1 clove)
- 1/2 cup dried cranberries (or raisins)
- 2 cup peeled and diced peaches, (about 5 medium peaches)
- 1/4 cup cider vinegar
- 2 tbsp lemon juice (half large lemon)
- 2 1/2 tbsp maple syrup (or honey)
- 1 tsp grated ginger (or a pinch of powder)
- 1/4-1/2 teaspoon ground cinnamon (OR allspice, cardamom, cloves or nutmeg)
- 1/4 tsp red chili flakes (or more to taste)
- 1/4 tsp kosher or sea salt, to taste
- 1/2 tsp orange or lemon zest (optional, but good!)
- 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 another minute.
- SIMMER 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). Serve warm, cold or at room termperature.
If you like chutney, try our pear chutney with roast turkey breast.