Looking for more peach recipes? I love this Peach Cobbler, Peach Jam, Peach Pie, or Peach Scones!
What is chutney?
Chutney is an Indian inspired condiment, relish, or sauce that is preserved in sugar and vinegar. Its typically 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! My favorite way to enjoy chutney is smothered over perfect pork tenderloin. It’s absolutely to die for. It’s also a delicious condiment to accompany chicken or white fish (like halibut or tilapia).
Why I LOVE 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.
How to Make Chutney:
Prepare Fruit: Peaches are easiest to peel when they are scalded first. (Here’s step-by-step photos for how to peel peaches.) Fill a large pot with water, bring it to a high simmer. Add the peaches to the hot water for a few minutes; this will help loosen the skins, making them really easy to peel. Remove peaches, rinse with cold water, peel, and dice into small pieces. Combine Ingredients: Add peaches and all remaining ingredients, except pectin, to a large pot. Boil over medium heat, stirring constantly for one minute. Add Pectin: Remove from heat and immediately stir in the pectin. Continue stirring for 5 minutes, allowing it to cool slightly. Serve: Enjoy homemade chutney at room temperature over pork (I love this pork tenderloin or pulled pork), ham, grilled chicken, roasted chicken, turkey, white fish, or on meatloaf. I also love to serve it on a charcuterie board or in a sandwich or wrap! This easy Peach Chutney is great on everything!
Storing and Canning Instructions:
To Store: 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. 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! To Can: 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.
Recipe Variations:
Substitute fresh fruit: Try mango, apricots, plumcots, or pears 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: 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. 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.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.
I originally shared this recipe August 2015 . Updated July 2020 and July 2022.
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