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.
Table of Content
Chutney is a relish or preserves made from fruits or vegetables. Peach or orange chutney is often eaten with chicken or fish. Tomato chutney is often eaten with bread or butter.
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 the 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 chilly flakes along with the warm spices of cinnamon, cardamom, and ginger when combined with the favor 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 making jam but with much less sugar and lots of added warm spices for flavor including some spicy chilly flakes.
- Most of the ingredients used are simple pantry staples with seasonal peaches.
- You can serve chutney over roast or baked chicken. It is great to add in sandwiches and wraps along with cheese or meat.
- As a kid, I loved to eat this chutney with flatbread and omelet!
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 while the 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. 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 omit these. For substitute, I would recommend no more than ¼ teaspoon garam masala.
- Chilly flakes - This gives our peach chutney its spiciness. You can omit it, alternatively, to make it spicier use ½ teaspoon of cayenne pepper. But, note cayenne will change the color of the chutney.
- Sugar - You can use white sugar or brown sugar. I prefer to use white to maintain the natural color of the chutney. But, brown does add a nice caramel-like flavor to the chutney too. You can even throw in a few golden raisins for sweetness.
- Acid - Personally, I prefer vinegar over lemon juice or lime juice. You can use apple cider vinegar or similar. I would not recommend balsamic as it can alter the taste and color of the peaches.
Peach chutney recipe
- Peaches - Sore 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.
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 will become 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 in the pan for 10 minutes then transfer to a sterilized mason jar and store 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.
Tips and troubleshooting
- 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 it will cook down. As the sugar cook 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 is 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 it will cook down. As the sugar cook 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.
How to use this peach chutney?
There is really no right or wrong way of using a good chutney.
- A good chutney is a perfect condiment to use as a sandwich spread.
- Serve it with meat such as chicken, turkey, lamb, or pork.
- Try a chicken roast sandwich with this peach chutney as the spread. Or brush the chutney over boneless chicken breast and bake until it is moist and tender. You can even glaze a roast chicken with chutney during the final 10 minutes of roasting.
- Also, chutney and cheese are a classic combination in sandwiches that never fail.
- And try a cream cheese such as brie using chutney as a spread on bread before you toast it.
- Wrap a wheel of brie in puff pastry topped with chutney. Bake until golden, then serve as a cheese dip with crackers or veggies sticks.
More condiments recipes
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 longer shelf life. It usually would include garlic cloves, mustard seeds crackled in oil, turmeric, coriander seeds, and cayenne pepper. Some chutneys will also include sauteed 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 vegetable 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.
Printable Recipe
Peach Chutney (Sweet and Spicy)
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Easy
Calories: 99kcal
Adjust Servings Here: 1 jar
Description
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
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 tablespoon Ginger sliced
- ½ teaspoon Lemon zest
- 1 Star anise
- ½ bay leaf
- 2 Cardamom pods
- 3 Cloves
- 5 back peppercorns
- 2 tablespoon Vinegar
- ¼ teaspoon Salt
- 1 teaspoon Chilly flakes ((optional))
Instructions
- Peaches - Sore 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.Pro tip - scoring an X at the bottom will make it easier to peel them as the skin shrinks.1 lb Peaches
- 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.1 lb Peaches, 1 cup White sugar, 1 red chili, 1 tablespoon Ginger sliced, ½ teaspoon Lemon zest, 1 Star anise, ½ bay leaf, 2 Cardamom pods, 3 Cloves, 5 back peppercorns, 2 tablespoon Vinegar, ¼ teaspoon Salt
- Boil - Cook on medium 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 will become 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.1 teaspoon 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. Pro tip - The level of water should be at least an inch above the top of the jars. So if necessary, pour more boiling water.
- 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. Pro tip - Use kitchen tongs to pick the jars out of the stockpot. They are hot and very delicate so use gloves.
- 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.
Recipe Notes & Tips
- 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 it will cook down. As the sugar cook 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 is 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 it will cook down. As the sugar cook 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
Nutrition Information
Calories: 99- kcalCarbohydrates: 25- gProtein: 1- gFat: 1- gSaturated Fat: 1- gSodium: 62- mgPotassium: 96- mgFiber: 1- gSugar: 24- gVitamin A: 210- IUVitamin C: 3- mgCalcium: 4- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Sarah
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?
Veena Azmanov
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.
Bev
Love all of your Great recipes. They are easy to follow. Please keep them coming
Priscy
Súper easy and delightful. Made it twice and share with friends which they enjoyed.
Veena Azmanov
Thank you, Priscy. So happy you enjoyed this recipe.
Priscy
Súper easy and delightful. Made it twice and share with friend which they enjoyed.
Veena Azmanov
Thank you, Priscy.