Peach Chutney is made from a delicious blend of fresh peaches and warm spices with just a touch of heat. It’s the perfect condiment to pair with all of your favorite grilled summer dishes, breads and snacks.
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Do you have a bunch of peaches and need a new recipe? This is just what you’re looking for!
This sweet and spicy Peach Chutney is a fantastic way to use summer peaches. It’s the perfect condiment for summertime and tastes delicious on top of grilled or blackened fish or chicken.
It’s a lot like my recipe for Mango Chutney, but not quite as spicy (and definitely a lot sweeter).
For a chutney more fitting for fall and Thanksgiving, try this Cranberry Apple Chutney recipe.
Why This Recipe Works
Even though peaches are known to be syrupy-sweet, this chutney recipe is the perfect combination of sweet and spicy flavors. You’ll love how it tastes so much that you’ll find all kinds of new ways to use it (and there are a ton of different ways!).
This recipe is very adaptable. Leave out the pepper and raisins, make it spicier, add some apples, or add more brown sugar to pump up the sweetness. It’s up to you!
Step-By-Step Instructions
Ingredients
- 1/2 cup brown sugar (packed)
- 1/4 cup apple cider vinegar
- 1 red chili pepper (minced): you can substitute 1/8 teaspoon crushed red pepper or omit for a mild chutney)
- 1 inch piece fresh ginger (peeled and minced or grated)
- 1 small shallot (minced)
- 1 cinnamon stick
- 1/8 teaspoon ground cloves
- 2 cups fresh peaches (peeled and diced, from about 3 average size peaches)
- 1/2 cup golden raisins
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Peel and dice your peaches.
Chef’s Tip: if your peaches are more ripe and harder to peel, you can quickly blanch them. Score the skin on the bottom of the peach with a sharp knife to make an “X.” Add the peaches to a pot of boiling water for 30 to 60 seconds, then transfer to a bowl of ice water to quickly cool. This should make the skin much easier to remove.
Mince the red chili pepper, shallot and ginger.
Create!
Add the brown sugar, apple cider vinegar, chili pepper, ginger, shallot, cinnamon stick and cloves to a medium pot over medium heat. Bring to a boil, swirling the pot a few times, as needed, until the sugar is fully dissolved.
Add the peaches and raisins. Cover and lower the heat to simmer.
Continue to cook until the peaches are very tender and turning more translucent, about 15 to 20 minutes.
Uncover and continue to cook, stirring occasionally, until thickened. This takes about 10 to 15 minutes.
Present!
Remove the cinnamon stick before serving.
Peach chutney can be served warm or chilled.
Tips and Techniques
- Use fresh, ripe peaches for the best flavor.
- To blanch peaches, for easier peeling, score the skin on the bottom of each peach with a sharp knife to make an “X.” Add the peaches to a pot of boiling water for 30 to 60 seconds, then transfer to a bowl of ice water to quickly cool. This should make the skin much easier to remove.
- Store leftovers in an airtight container in the refrigerator. Consume within 2 weeks for best results.
FAQ’s
Can You Freeze Peach Chutney?
Yes, peach chutney can be frozen for up to 3 months for later use.
Can You Can Peach Chutney?
Yes, if you are familiar with canning, you can absolutely can peach chutney.
How Long Will Peach Chutney Last In The Refrigerator?
Peach chutney will last up to two weeks in the refrigerator if kept in an airtight container.
More Peach Recipes
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Peach Chutney
Ingredients
- 1/2 cup brown sugar packed)
- 1/4 cup apple cider vinegar
- 1 red chili pepper (minced, or substitute 1/8 teaspoon crushed red pepper or omit)
- 1 inch fresh ginger (peeled and minced or grated)
- 1 small shallot (minced)
- 1 cinnamon stick
- 1/8 teaspoon ground cloves
- 2 cups fresh peaches (peeled and diced, from about 3 average size peaches)
- 1/2 cup golden raisins
Instructions
- Add the brown sugar, apple cider vinegar, chili pepper, ginger, shallot, cinnamon stick and cloves to a medium pot over medium heat. Bring to a boil, swirling the pot a few times, as needed, until the sugar is fully dissolved.1/2 cup brown sugar, 1/4 cup apple cider vinegar, 1 red chili pepper, 1 inch fresh ginger, 1 small shallot, 1 cinnamon stick, 1/8 teaspoon ground cloves
- Add the peaches and raisins. Cover and lower the heat to simmer.2 cups fresh peaches, 1/2 cup golden raisins
- Continue to cook until the peaches are very tender and turning more translucent, about 15 to 20 minutes.
- Uncover and continue to cook, stirring occasionally, until thickened, about 10 to 15 minutes.
- Remove the cinnamon stick before serving warm or chilled.
Notes
Tips and Techniques
- Use fresh, ripe peaches for the best flavor.
- To blanch peaches, for easier peeling, score the skin on the bottom of each peach with a sharp knife to make an “X.” Add the peaches to a pot of boiling water for 30 to 60 seconds, then transfer to a bowl of ice water to quickly cool. This should make the skin much easier to remove.
- Store leftovers in an airtight container in the refrigerator. Consume within 2 weeks for best results.
