Peach Chutney
This peach chutney recipe turns a bowl of ripe summer peaches into a jammy, tangy condiment that punches way above its weight. It is sweet, a little spicy, and sharp with vinegar and ginger, the kind of thing you want spooned over a block of cream cheese or stirred into a grilled cheese sandwich.
Equipment
- Dutch oven or heavy bottomed saucepan
- Cutting board and sharp knife
- Wooden spoon or heat-safe spatula
- Candy or instant read thermometer optional but recommended
- Measuring cups and spoons
- Glass mason jars with lids for storing
- Wide mouth canning funnel for filling jars
Ingredients
- 6 cups fresh peaches peeled, pitted, and diced, about 8 medium peaches
- 1 medium yellow onion finely chopped
- 3/4 cup brown sugar packed
- 3/4 cup apple cider vinegar
- 2 tablespoons fresh ginger peeled and minced
- 2 garlic cloves minced
- 1 teaspoon yellow mustard seeds
- 1 cinnamon stick
- 1/2 teaspoon red pepper flakes adjust to taste
- 1/2 teaspoon ground allspice
- 1/2 cup golden raisins
- 1 teaspoon salt
- 1 lime juice of
Instructions
- Prep the peaches and onion: Bring a pot of water to a boil and set a bowl of ice water nearby. Score a small X on the bottom of each peach, then drop them into boiling water for 30 to 45 seconds. Transfer to ice water, slip off the skins, pit, and cut into 1/2-inch pieces. Finely chop the onion to match the peach pieces.
- Combine the base ingredients: Add the diced peaches and chopped onion to your Dutch oven. Pour in the brown sugar and apple cider vinegar and stir well to dissolve the sugar.
- Add the aromatics and spices: Stir in the minced ginger, garlic, mustard seeds, cinnamon stick, red pepper flakes, allspice, and salt until evenly distributed.
- Simmer the chutney: Bring the mixture to a gentle boil over medium-high heat, then reduce to medium-low and simmer uncovered for 35 to 40 minutes, stirring every five minutes. Cook until thickened, glossy, and the peaches have broken down.
- Stir in the raisins and finish with lime: Add the golden raisins during the last 10 minutes of cooking. When a spoon dragged across the bottom leaves a brief trail, remove from heat, stir in lime juice, and discard the cinnamon stick.
- Cool and jar the chutney: Let cool in the pot for 15 minutes, stirring occasionally. Ladle warm chutney into clean mason jars leaving 1/2 inch headspace, wipe rims, seal, and cool to room temperature before refrigerating.
Notes
- Use peaches that are ripe but still hold their shape - overly mushy peaches can make the chutney watery.
- Don't rush the simmer; a slow reduction develops much deeper flavor than a fast boil.
- Taste and adjust red pepper flakes near the end of cooking, since the heat mellows as it simmers.
- Stir more frequently in the last 10 minutes, as the concentrated sugar can scorch easily.
- Let the chutney rest for at least a day before serving; the flavors continue to meld in the refrigerator.
- For a smoother, spreadable texture, give the finished chutney a quick pulse with an immersion blender.
- Swap golden raisins for dried cranberries or chopped dried apricots for a different flavor profile.
- Add a diced jalapeño for extra heat, or stir in a splash of bourbon during the last five minutes for smoky depth.
- This recipe is for refrigerator or freezer storage, not shelf-stable canning. For pantry storage, follow tested USDA water bath canning guidelines.
- Store in sealed jars in the refrigerator for up to 3 weeks, or freeze for up to 3 months.
Nutrition
Serving: 1servingCalories: 35kcalCarbohydrates: 9gProtein: 0.3gFat: 0.1gSodium: 30mgPotassium: 48mgFiber: 0.5gSugar: 7gVitamin A: 2IUVitamin C: 4mgCalcium: 1mgIron: 1mg
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