Sweet and Spicy Peach Chutney
A peach chutney that is sure to delight! Sweet and spicy, it has just the right amount of gingery kick. Use it for pork chops or spread on poultry. How to cook a delicious chutney every time with step-by-step photos.
By now, you know I am a huge fan of jams and fruit chutneys. Every time I see fresh stone fruits like apricots and peaches in season, a part of me wants to make a condiment. I think it’s because the season for these is so short. Right?
If you have never made chutney before, you are in for a treat. I can eat this one with a teaspoon right out of the jar. It’s sweet, spicy, tangy, yet so soft it melts in the mouth.
The sweetness from the sugar, with the spicy chili flakes and the warm spices of cinnamon, cardamom, and ginger, when combined with the flavor of peaches, is one you will never forget.
Why make this chutney
- When you have peach chutney or peach preserves in the house, it’s easy to turn out delicious and creative meals. This recipe is colorful, flavorful, and not overly sweet.
- This chutney is similar to jam but with much less sugar and lots of warm spices, including spicy chili flakes.
- In addition, most of the ingredients used are simple pantry staples with seasonal peaches.
- You can serve chutney over roast or baked chicken. It is also great to add to sandwiches and wraps along with cheese or meat.
Ingredients and substitutes
- Peaches – I use firm, fresh peaches that are semi-ripe. You don’t want to use raw peaches as they are quite sour, and ripe peaches can be too sweet. You can also use a combination of peaches with plums or apricots.
- Ginger – Fresh ginger is the way to go. Peaches and ginger are an old classic combination that works perfectly together.
- Pepper – Adds a little bit of heat. However, feel free to omit it if you can’t handle the heat.
- Whole spices – I’ve used cloves, cardamom, and star anise. These add a nice, warm flavor to the chutney. You can also omit these. As a substitute, I would recommend no more than 1/4 tsp garam masala.
- Chilly flakes – This gives our peach chutney its spiciness. You can omit it, or, to make it spicier, use 1/2 tsp of cayenne pepper. But note that Cayenne will change the chutney’s color.
- Sugar – You can use white sugar or brown sugar. I prefer to use white to maintain the chutney’s natural color. But brown does add a nice caramel-like flavor to the chutney, too. You can also throw in a few golden raisins for sweetness.
- Acid – Personally, I prefer vinegar over lemon juice or lime juice. You can also use apple cider vinegar. I would not recommend balsamic as it can alter the taste and color of the peaches.
Step-by-step: Peach chutney recipe
- Peaches – Score an X at the bottom of each peach and drop them into hot, boiling water. Blanch them for 3 to 5 minutes. Let cool for 5 minutes, then peel and roughly chop them.
Pro tip – Scoring an X at the bottom will make it easier to peel them as the skin shrinks.
- Combine – In a medium saucepan or small skillet over medium heat, add all the ingredients except chili flakes.
Pro tip – I find adding the chili flakes later preserves the color of the peaches. - Boil – Cook on medium-high heat until all the sugar has dissolved, then bring to a boil and let it boil for 2 minutes.
Pro tip – At first, the mixture will appear dry. As the sugar melts, it becomes thick and syrupy.
- Mash – Use a potato masher to mash the fruit. Reduce the heat to a low simmer or medium-low.
Pro tip – Mashing the fruit will help squeeze all the juice from the fiber of the fruit.
- Simmer – Continue to cook on a low simmer for 10 to 20 minutes. Then add the chili flakes and continue to simmer for another 10 minutes until thick.
Pro tip – To make it less spicy, omit the chili flakes. You can even throw in a handful of raisins for added sweetness. - Cool – When most of the moisture has dried out, cool it in the pan for 10 minutes, then transfer it to a sterilized mason jar and store it in the fridge.
Storage
- I always refrigerate my chutneys.
- This peach chutney will last in the fridge sealed for 2 months.
- And once opened, use it within four weeks.
- If you store the chutney in sterilized jars using the canning process, you can store it at room temperature for 12 months in a cool, dry place in the pantry.
Frequently asked questions
How long does this chutney last?
This chutney will keep in the fridge sealed for up to 2 months. Once opened, it will keep for 4 weeks. It can be kept longer if you choose to can it, similar to jams and preserves.
Is this the same as Indian chutney?
An Indian chutney is different and not really a condiment. It is often served alongside curries and does not have a long shelf life. It usually would include garlic cloves, mustard seeds crackled in oil, turmeric, coriander seeds, and cayenne pepper. Some chutneys will also include sautéed onions.
What is the difference between a chutney and a pickle?
Pickle is usually a vegetable preserved in brine or flavored oil. But in India, both chutneys and pickles often use the same method of cooking fruit or vegetables with vinegar. It is said that chutney is made with pieces of fruit or vegetables, while a pickle is made with the whole vegetable. However, I have often made a pickle with cut vegetables and fruits, so that’s up for debate as far as I’m concerned.
What is the difference between a relish and a chutney?
A relish is made with grated or cut vegetables, while the chutney is made with grated or cut fruits. They can be sweet, spicy, or both.
Peach Chutney (Sweet and Spicy)
A peach chutney that is sure to delight! Sweet and spicy, it has just the right amount of gingery kick. Use it for pork chops or spread on poultry. How to cook a delicious chutney every time with step-by-step photos.
Video
Ingredients
Makes one – 250 ml Jar
- 1 lb (450 g) Peaches (semi-ripe) chopped
- 1 cup (200 g) White sugar
- 1 red chili fresh
- 1 tbsp Ginger sliced
- ½ tsp Lemon zest
- 1 Star anise
- ½ bay leaf
- 2 Cardamom pods
- 3 Cloves
- 5 back peppercorns
- 2 tbsp Vinegar
- ¼ tsp Salt
- 1 tsp Chilly flakes (optional)
Method
- Peaches – Score an X at the bottom of the peaches and drop them in hot, boiling water. Blanch them for 3 to 5 minutes. Let cool for 5 minutes, then peel and roughly chop them.1 lb Peaches
- Combine – In a medium saucepan or small skillet over medium heat, add all the ingredients except chili flakes.1 lb Peaches, 1 cup White sugar, 1 red chili, 1 tbsp Ginger sliced, 1/2 tsp Lemon zest, 1 Star anise, 1/2 bay leaf, 2 Cardamom pods, 3 Cloves, 5 back peppercorns, 2 tbsp Vinegar, 1/4 tsp Salt
- Boil – Cook on medium until all the sugar has dissolved, then bring to a boil and let it boil for 2 minutes.
- Mash – Use a potato masher to mash the fruit. Reduce the heat to a low simmer or medium-low.
- Simmer – Cook on a low simmer for 10 to 20 minutes. Then add the chili flakes and continue to simmer for another 10 minutes until thick.1 tsp Chilly flakes
- Cool – when most of the moisture has dried out, cool in the pan for 10 minutes, then transfer to a sterilized mason jar and store in the fridge.
Canning process
- Pour the chutney into the warm, sterilized jar and close the lid.
- Place a rack on the bottom of a large stockpot. Half fill the pot with water and bring the water to a boil on high heat. Lower the jars over the rack, leaving enough space between the jars.
- Bring the water to a boil again. Cover the pot and process for 15 minutes. Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
- Let the jars cool completely. Press the top of the lid to ensure the seal is tight. The lid should not move at all. Store in a cool, dry place.
Notes
- Cooking chutney is a slow process over medium-low heat. This means the sugar will first melt, then combine with the fruit juices, and eventually cook down. As the sugar cooks and thickens, it will get that syrup consistency. If you cook the chutney on high heat quickly, it will not go through the natural process of cooking and thickening. So, cook on medium-low, stirring often, and watch the magic take place.
- This chutney is prepared like a condiment without any perishable ingredients like onions or garlic, which makes it possible to preserve it using a canning process.
- Most condiments like chutneys, pickles, jams, and preserves, when preserved through the canning process, can last for about a year if stored well in good conditions. This is a small batch, and it’s not canned, so it will last in the fridge for about a month once opened.
- If you store the chutney in sterilized jars using the canning process, you can store it at room temperature for 12 to 14 months in a cool, dry place in the pantry.
- Chutney not thickening? Cooking chutney is a slow process over medium-low heat. This means the sugar will first melt, then combine with the fruit juices, and eventually cook down. As the sugar cooks and thickens, it will get that syrup consistency. If you cook the chutney on high heat quickly, it will not go through the natural process of cooking and thickening. So, cook on medium-low, stirring often, and watch the magic take place.
Storage
- I always refrigerate my chutneys.
- This peach chutney will last in the fridge sealed for 2 months. Once opened, use it within four weeks.
- If you store the chutney in sterilized jars using the canning process, you can store it at room temperature for 12 months in a cool, dry place in the pantry.
Equipment you will need
Nutrition
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Thank you! I have been looking for this recipe for 46 years. This is so good. When I was younger, I ate this on thick, crusty homemade sourdough bread. Tonight though I will try on the chicken. I can’t wait to see the rest of your blog. Thank you!
Thank you so much, Heather, for your lovely feedback… This is my grandma’s recipe, which was passed down to my mom and is now shared with her two daughters. My sister, in fact, makes a few jars and distributes them to family.
Should I put the spices in while? I’m thinking of making a spice bag in cheesecloth and removing at the end when the chili flakes are added. I would hate to get a bite of a while star anise! What do you think?
You can certainly do that, Sarah. But, remove it while the chutney is still quite halfway otherwise you will lose a lot stuck to the cheesecloth.
Love all of your Great recipes. They are easy to follow. Please keep them coming
Súper easy and delightful. Made it twice and share with friends which they enjoyed.
Thank you, Priscy. So happy you enjoyed this recipe.
Súper easy and delightful. Made it twice and share with friend which they enjoyed.
Thank you, Priscy.
What a great idea, I love the addition of the peach flavors. Delicious!
Thank you Noelle
This chutney is a great way to use fresh peaches. I can’t wait to give it a try!
Thank you, Erika.
oh wow..that sounds yum! Never tried making peach chutney..I can already think of so many ways to use it 🙂
You must try. so easy
I really like your idea of using this with baked chicken! That sounds so perfect! What a great recipe!
Thank you, Leslie
I love sweet and spicy flavors so this fantastic chutney is truly spot on! I can see so many uses for this!!!
Thank you, Gail.