Peach Chutney

Peach Chutney

This delicious homemade Peach Chutney is made with fresh peaches, Craisins, raisins, and spices. Enjoy it served over pork, chicken, or tilapia!

My favorite way to enjoy chutney is smothered over perfect

Chutney is an Indian inspired condiment, relish, or sauce that is preserved in sugar and vinegar.  Typically chutney is made from diced fruits or vegetables that are mixed with a variety of spices and meant to enhance a range of dishes. I have to thank my good family friend, Kathy Atkinson, for this amazing Peach Chutney recipe. It’s been a favorite in my family for years!

What I LOVE about chutney:

  • Enjoy it year round.  While sometimes I think it tastes like “fall” in a jar, because it’s made with fall spices including cinnamon, cloves, and ginger, I love to eat chutney year round!  I often serve it over grilled meats in the summer.
  • Stores for up to 4 months. You can keep peach chutney in your fridge for 2 weeks or store it in the freezer for several months.
  • Serve it with anything.  This is such a versatile recipe.  Dip it, spread it, and smother it and on wide variety of food including pork, chicken, turkey, sandwiches, etc.  See more serving ideas below.

Peach Chutney Ingredients:

  • Peaches: While peaches are the star of the dish, you could substitute mango, apricots, plums, or plucots.
  • Apple cider vinegar & lemon juice: the acidity in these ingredients helps preserve the chutney and adds flavor.
  • Raisins & dried cranberries: give great texture and flavor.
  • Sweet onion.
  • Crystallized ginger.
  • Spices: salt, allspice, cinnamon, cloves, ginger.
  • Sugar and liquid fruit pectin: the sugar and pectin work together to make the chutney thicken to a jam-like consistency. You can reduce the sugar if you like, but the chutney will not be as thick.
Peach Chutney

How to Make Chutney:

1. Peel and slice the fruit.  Peaches are easiest to peel when they are scalded first. Fill a large pot with water, bring it to a high simmer. Add the peaches to the hot water for a few minutes; his will help loosen the skins, making them really easy to peel. Remove peaches, rinse with cold water, peel, and dice into small pieces.

2. Combine with other ingredients.  Add peaches and all remaining ingredients, except pectin, to a large pot pot.

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

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

Peach Chutney

5. Serve or store.  Serve chutney at room temperature over pork, ham, chicken or turkey, or store in the fridge or freezer (find storing directions below).

Serve Chutney with:

  • Meat: Pork tenderloin, Pulled pork, grilled chicken tenders, white fish, roast chicken, or on Meatloaf.
  • In a charcuterie board or alongside cheese and meats.
  • Inside a sandwich or wrap: like this Turkey wrap.

Peach Chutney

Storing Peach Chutney:

Store 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. Thaw overnight in the refrigerator. Remove from the fridge 30 minutes prior to serving. Since this recipe makes a dozen jars, I like to place a few in the freezer and give the rest as gifts!

Canning: 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.

Adaptations and variations:

Substitute fresh fruit: Try mango, apricots, plumcots, pears, or mango in place of the peaches.  You may want to adjust the sugar based on sweet or tartness of the fruit you choose.

Substitute dried fruit: try 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.  Add cream cheese at a ratio of 1:1 with the chutney or simple pour the chutney over top of a block of cream cheese and serve.

Make it a glaze: add a spoonful of chutney to this Baked Ham Glaze or use it in place of the glaze in this recipe.

Use it as a marinade for meat.

Consider trying these popular PEACH RECIPES:
  • Peach Blackberry Tart
  • Peach Scones
  • Baked Peaches
  • Fresh Peach Pie
  • Peach Crisp

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Peach Chutney

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Peach Chutney

This delicious Peach Chutney is made with fresh peaches, Craisins, raisins, and all your favorite Fall spices. Serve it over pork, chicken, or tilapia!
Course Appetizer, Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 40
Calories 169kcal
Author Lauren Allen

Ingredients

  • 4 cups ripe peaches , peeled and diced (about 6-7 peaches)
  • 3/4 cup apple cider vinegar
  • 1/4 cup lemon juice
  • 1 cup raisins
  • 1/2 cup dried cranberries (dried cranberries)
  • 1/3 cup sweet onion , 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
  • 1 pouch liquid fruit pectin

Instructions

  • Peel and slice the peaches and add them to a large pot pot with all other ingredients except the pectin.
  • Bring to a rolling boil over medium heat. Once boiling, stir constantly for one minute.
  • Remove from heat and immediately stir in the 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. Thaw overnight in the refrigerator. Remove from the fridge 30 minutes prior to serving.

Notes

Yields about 10 cups. Serving size is 1/4 cup.

Sugar: the sugar and pectin work together to make the chutney thicken to a jam-like consistency. You can reduce the sugar if you like, but the chutney will not be as thick. 

Canning: 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 needed in the recipe to make it safe for shelf-stable storing.

Nutrition

Calories: 169kcal | Carbohydrates: 43g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 176mg | Potassium: 66mg | Fiber: 1g | Sugar: 40g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe August 2015 . Updated July 2020 with process photos and additional information and tips.

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