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4.93 from 13 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 (change as needed): 6 servings ~¼ cup/61g
Author: Cheryl

Ingredients

  • 1 tablespoon olive oil
  • ½ cup (80g) chopped onions (white or red onion)
  • 1 teaspoon minced garlic (1 clove)
  • ½ cup (57g) dried cranberries
  • 2 cups (225g) ripe fresh peaches, peeled and diced into small pieces Note 1 and 2 (about 4 medium peaches - 1 lb/450g)
  • ¼ cup (59ml) cider vinegar
  • 2 tablespoon lemon juice (half large lemon)
  • 2 ½ tablespoon maple syrup
  • 1 teaspoon grated ginger (or more to taste)
  • ¼-1/2 teaspoon ground cinnamon, Note 2
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon kosher or sea salt, to taste
  • ½ 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).

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 ¼ teaspoon 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.
  5. 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.
 
Nutrition values are estimates for approximately a ¼ cup/61g serving. Recipe makes about 1.5 cups. 
Calories: 122kcal | Carbohydrates: 25g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 101mg | Potassium: 247mg | Fiber: 2g | Sugar: 21g | Vitamin A: 352IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 1mg