Peach Chutney is a perfect chutney recipe to make when peaches are at their seasonal best. A tangy chunky relish, chutney is a perfect condiment for spicy Indian curries, for a Ploughman’s Lunch or as a side condiment for grilled meat.
Quick to make and no canning required.
Peaches, corn and tomatoes are in full swing, quite possibly at the peak of their perfection. It’s the perfect time to make seasonal recipes with summer produce.
I’ve already seen pumpkin recipes on the internet. That feels a bit like seeing Halloween décor in stores in June. I just need a little bit more time to celebrate the summer produce.
What Is Chutney?
Chutney is a a spicy condiment made with fruits and/or vegetables, vinegar, spices, and sugar.
It’s a sweet, tangy addition to spicy foods in particular and originated in India.
I love a good chutney. The tanginess and depth of flavor and sweetness of the cooked fruit are soul food to me.
How to Use Chutney
If this is your first experience of a chutney, you may think of it like a relish. Chutney is wonderful over a curry dish, paired with meats or with a bold cheese and some crusty bread.
In the past I’ve made batches of chutney to can but I wanted to whip up a quick chutney recipe that could be eaten the same day.
This Quick Fresh Peach Chutney recipe is a celebration of summer.
Making a Chutney Recipe
Chutney’s are each changed up a bit by one’s traditions or preference though each has common elements of vinegar, fruit or vegetable, a sweetener of some kind and spices.
It’s common to add chilies for heat however I wanted this chutney recipe to tame a specific spicy recipe so omitted those.
I love the fresher flavor of the peaches in this recipe, as did those in my household as it was gone lickety-split!
Peach Chutney recipe Ingredients
Chutney recipes are made up of tangy, sweet and spicy ingredients that are probably already in your pantry or produce drawer!
- Apple Cider Vinegar
- Light Brown Sugar
- Yellow Onion
- Garlic Cloves
- fresh Ginger Root
- Golden Raisins
- Kosher Salt
- fresh Peaches
How to Make it – Step by Step
For the full printable recipe refer to the recipe card at the bottom of the blog post.
STEP 1. Make the brine
Combine the vinegar and sugar in a medium saucepan over medium-high heat (photo 1).
Bring to a low boil while stirring to dissolve the sugar (photo 2).
STEP 2. Add ingredients
Reduce heat to a simmer; add the onion, garlic, ginger, raisins, and salt (photo 3).
Simmer for 10 minutes (photo 4). Add the peaches (photo 5).
STEP 2. Cook
Simmer an additional 10 minutes or until peaches are cooked. NOTE: firmer peaches will take longer (photo 6).
STEP 3. Rest
Remove from heat; allow to stand for 15 minutes before serving (photo 7).
How to Store
Leftover chutney may be stored in the refrigerator in a sealed container for up to a week.
NOTE: Once refrigerated the chutney will become thicker.
More Peach Recipes You’ll Love
We have an entire section with peach recipes for everything from cocktails to savory dishes and desserts!
Recipe
Quick Fresh Peach Chutney
Ingredients
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Light Brown Sugar
- 3/4 cup chopped Yellow Onion (approximately 1 small onion)
- 1 tablespoon diced Garlic cloves
- 1 tablespoon peeled , diced Ginger Root
- 1/3 cup Golden Raisins
- 1/2 teaspoon Kosher Salt
- 1 1/2 pounds fresh ripe Peaches (approximately 4-5 medium peaches), pitted, peeled and cut into small pieces
Instructions
- Combine the vinegar and sugar in a medium saucepan over medium-high heat. Bring to a low boil while stirring to dissolve the sugar.1/2 cup Apple Cider Vinegar, 1/2 cup Light Brown Sugar
- Reduce to a simmer and add the onion, garlic, ginger, raisins, and salt. Simmer for 10 minutes stirring periodically.3/4 cup chopped Yellow Onion, 1 tablespoon diced Garlic cloves, 1 tablespoon peeled, 1/3 cup Golden Raisins, 1/2 teaspoon Kosher Salt
- Add the peaches and simmer an additional 10 minutes or until peaches are cooked (firmer peaches will take longer).1 1/2 pounds fresh ripe Peaches
- Remove from heat and allow to stand for 15 minutes before serving. Leftover chutney may be stored in the refrigerator in a sealed container for up to a week. Once refrigerated the chutney will become thicker.
Video
Notes
Nutrition
Originally published: September 1, 2017
Liz Mays says
Oh this sounds nice. I bet this is a lot of fun to work into other recipes too. I wouldn’t mind trying it!
Jennifer H says
I’ve never tried this before, but it sounds tasty – especially with the peach.
Jeanette says
My husband loves anything that has to do with Chutney! I think it will make this for him for Labor Day weekend because it’s just fun to make something like this. It looks delicious.
Vera Sweeney says
Peach chutney is one of my favorite chutneys! I’ve had some berry ones and others, but the peach hits just the right note with the onion and garlic for me.
Stacie @ Divine Lifestyle says
Yummo! I love chutney, and since I live in Georgia, land of the peach, this is perfect for me. I’m thinking I’m going to throw a little diced jalapeno in there for a little heat with my sweet!
Marye says
What a great way to use those end of season ripe peaches!
Toni Dash says
Thanks Marye! I’m trying to end summer with a bang.
Christie - Food Done Light says
We love chutney. It is a staple in our house. This is a wonderful recipe.
Toni Dash says
I bet you have many a delicious chutney recipe Christie! I really love it too and it feels like the cooler weather months to me in a soul-warming way, don’t you think so?
Adri says
I love a wonderful chutney/ The interplay of sweet and tangy, when in balance, make for some truly wonderful eating. And this really is, I think, the very best time for peaches. It time fpr pie, chutney and so much more!
Toni Dash says
I agree Adri! After making Peach Sorbet I wanted to think of something more unexpected. I could easily dessert myself into a larger pair of pants with all the peaches on hand but hoped to figure out something savory with a nod toward fall without giving in entirely!
Beth @ The First Year says
I am with you Toni, I am not ready to send summer away. I would happily eat summer produce all year long! This look delicious!
Toni Dash says
I will admit I love all the seasons and they each have their own highlights. Ironically over the weekend the weather really has cooled and I found myself falling-up our front porch with mums in pots and deep fall colored violets. Funny how we roll over when the time comes! One more week of summer recipes though….and maybe a few more!
Sarah Walker Caron (Sarah's Cucina Bella) says
Mmm! I love a good chutney too. In fact, I have been really wanting one to go with curries I have been eating lately. Cannot wait to try this. And I, too, am in denial about fall.
Toni Dash says
It’s funny Sarah, I never thought of making a chutney I wasn’t going to can. It was having a billion peaches I couldn’t bear to waste that made be realize it’s easy to make and eat the chutney. Fall seems a great time for a chutney too, don’t you think?