Peach Chutney

This easy Peach Chutney recipe is bursting with flavor from fresh peaches, ginger, and spices.

This easy Peach Chutney recipe is bursting with flavor from fresh peaches, ginger, and spices, and is delicious served over pork, chicken, fish, on a charcuterie board, sandwich, or wrap. Lauren Allen

View the print-ready version of this recipe.

I keep a jar of Peach Chutney on standby—it fixes everything!

Our friend Kathy Atkinson shared this peach chutney with our family decades ago, and it’s my favorite way to level-up pork tenderloin or other grilled meats.

If you aren’t familiar with chutney, it’s an Indian inspired condiment often made with diced fruits or vegetables and spices, preserved in sugar and vinegar. It’s so versatile and delicious served with any type of Indian food, grilled chicken, white fish (like halibut or tilapia), turkey, on top of baked brie, or spread on sandwiches.

And if you have extra fresh peaches on hand, you’ve gotta make my peach recipes like Peach Crisp, Peach Cobbler, Peach Jam, Baked Peaches, or Peach Scones.

Lauren Allen

Peach Chutney

Serves 40

Prep 10 minutes Cook 15 minutes Total 25 minutes

• 4 cups fresh peaches (650g), peeled and diced (about 6-7 peaches)
• 3/4 cup apple cider vinegar (180g)
• 1/4 cup lemon juice (60g)
• 1 cup raisins (150g)
• 1/2 cup dried cranberries (60g)
• 1/3 cup sweet onion (50g), diced
• 1 jar McCormick crystallized ginger
• 1 Tablespoon sea salt
• 1 teaspoon allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 7 1/2 cups granulated sugar (1500g)
• 1 pouch Certo liquid fruit pectin

Peel and dice peaches and add to a large pot with all ingredients except pectin.

Bring to a rolling boil over medium heat. Once boiling, stir constantly for one minute.

Remove from heat and stir in pectin. Continue stirring for 5 minutes, allowing it to cool slightly.

Serve chutney at room temperature over pork, ham, chicken, or turkey.

Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 4 months in a freezer-safe container.

Notes

Yield: About 10 cups. Serving Size: 1/4 cup.

Storage Instructions: Keep chutney in an airtight container in the fridge for up to 2 weeks, or freeze for up to 4 months in a freezer-safe container.

Canning Peach Chutney: I have not tested this recipe in a water bath canner (although I think it would work great). Please consult your county safe-canning guidelines for acidic levels and cook time needed to make it safe for shelf-stable storing.

Variations:

• Fruit: Try apricots, plumcots, pears, or mango in place of the peaches.
• Substitute dried fruit: Use your favorite dried fruit in place of raisins and Craisins.
• Make it a Dip: I love to add some softened cream cheese to make it the perfect consistency for a fruit or cracker dip or spoon the chutney over top of a block of cream cheese and serve.
• Make it a Glaze: spoon chutney over Baked Ham.

Nutrition

Calories: 168kcal, Carbohydrates: 43g, Protein: 0.3g, Fat: 0.2g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.02g, Sodium: 178mg, Potassium: 58mg, Fiber: 1g, Sugar: 40g, Vitamin A: 51IU, Vitamin C: 2mg, Calcium: 4mg, Iron: 0.2mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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