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.
Make Ahead
- 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.
Peach Chutney (30 minutes) Recipe
This Peach Chutney is a perfect condiment for brisket, turkey and pork. And ready in 30 minutes. Sweet-tangy, spiced to taste and loaded with fresh peaches and dried cranberries.
- Prep Time:10m
- Cook Time:20m
- Total Time:30m
- Serves: 8
- Yield: about 2 cups
- Category: appetizer, make ahead, Recipes, sides, under 30 minutes, vegetarian
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onions
- 1 teaspoon minced garlic (1 clove)
- 1/2 cup dried cranberries (or raisins)
- 2 cups peeled and diced peaches, (about 5 medium peaches)
- 1/4 cup cider vinegar
- 2 tablespoons lemon juice (half large lemon)
- 2 1/2 tablespoons maple syrup (or honey)
- 1 teaspoon grated ginger (or a pinch of powder)
- 1/4-1/2 teaspoon ground cinnamon (OR allspice, cardamom, cloves or nutmeg)
- 1/4 teaspoon red chili flakes (or more to taste)
- 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 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). The chutney can be up to a week ahead and served warm or cold.
Also try our Roast Turkey Breast with Pear Chutney get the recipe
