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
Taylor says
This would be perfect on top of a pork chop. Yum!
Kara says
I bet this would be so tasty with some grilled pork chops! I’ll have to try it when my parents give me the extra peaches from their tree. 🙂
Julie Payne says
Yes, I would like to make a peach chutney to be canned. Could you can this one safely if you wanted to, and if not do you have the name of the one you used to can? Thank you.
Toni Dash says
Hi Julie. The recipes I’ve used before were from canning recipe cookbooks.
This recipe is designed as a fresh chutney so wasn’t developed to be canned. I’m sure there are many canning recipes available online if you would prefer to make a chutney recipe to can instead.
stacy says
I made this yesterday with mealy-flavorless peaches, and it turned out delicious!! I’m new to your blog, and it’s fantastic!
Sandra | A Dash of Sanity says
I definitely need to try this! Looks really good!
Jacque Hastert says
I can’t quit thinking of this dessert. I can’t believe how simple this is to make.
Kiwi says
Im a GA peach and I never had peach chutney before. I would be interested to try it out!
katrina gehman says
oh my this looks so good. i need to make a dish tomorrow and this looks perfect.
Des says
Sweet, tangy, and spicy… this is right up my alley!
Reesa Lewandowski says
We just picked some delicious peaches that would be perfect to make this with! I have to try it!