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This is such a delicious way to preserve your summer peaches and enjoy them in the off season. I love putting jars of this away and gifting them with a loaf of sourdough in the winter to bring a little sunshine to someone’s day. This peach chutney is sweet and sticky, with a vibrant color that brings life to charcuterie boards and cheese plates.
Table of Contents
Why You’ll Love This Recipe!
Preserve Summer Peaches – This chutney is a simple way to use up a big batch of ripe peaches and enjoy them well beyond the season. It’s especially handy if you’ve already made desserts like sourdough peach cobbler and still have fruit to use.
Perfect Balance of Sweet and Savory – The combination of peaches, warm spices, vinegar and a little optional chili gives you a chutney that’s sweet, tangy and just slightly spiced. It pairs beautifully with cheese, meats and even a slice of simple sourdough bread.
Great for Gifting – A jar of this chutney paired with a fresh loaf of your favorite sourdough makes an easy, thoughtful gift, especially in the cooler months.
Ingredients
- Peaches – Fresh, ripe peaches are best here and give the chutney its sweetness and vibrant color. There’s no need to peel them either (seriously because who has time for that?)
- Granny Smith Apples – Green apple is used for natural pectin to thicken the chutney.
- Onion – Brings a subtle savory depth that balances the fruit.
- Cinnamon – Adds warmth and a classic spiced flavor.
- Ground Ginger – Gives a gentle heat and complements the peaches beautifully. You could use fresh ginger here if you prefer, but I love using dried because I always have it on hand.
- Mustard Seeds – Add texture and a really nice subtle tangy bite. If you’ve made my epic tomato chutney, you know I love using mustard seeds!
- Cardamom Pods (crushed seeds) – Bring a light, aromatic spice that lifts the chutney.
- Black Pepper and Salt
- Red Pepper Flakes – Optional, but the warmth they bring pairs perfectly with the sweetness of the peaches.
- Brown Sugar – Sweetens the chutney and helps create that thick, sticky texture. You could use white sugar if you want to, but you won’t get the super sticky, shiny consistency I have in mine.
- Vanilla Paste – Adds a subtle sweetness and rounds out the flavors.
- White Vinegar – Brings acidity to balance the sweetness and helps preserve the chutney. I’ve also tested this recipe with brown malt vinegar and it’s fine.
- Raisins – Add texture and little bursts of sweetness throughout. You can use regular or golden.
How To Make Peach Chutney
Dice your peaches, apples and onions and place them in a wide, heavy bottomed pot. Sprinkle over all the spices and coat the peaches, apples and onions in the spices by stirring them around.
Next place the pot onto the stovetop on a medium heat and pour over the brown sugar, vanilla paste and white vinegar. Stir well to combine.
Now bring this to a boil (this takes around 10 minutes at a medium heat) and then turn the heat down to low and allow the mixture to simmer for around 30 minutes.
Once the mixture has started to thicken, stir the raisins through the chutney and continue to simmer for another 20 minutes, or until the mixture has thickened to the consistency you would like. Stir the chutney regularly toward the end of the simmering. As it thickens, it can catch on the bottom.
Kate’s Pro Tip
Texture Tip
You don’t want the peaches to be completely disintegrated like jam, you want the chutney chunky, so you can recognize the ingredients. Letting the chutney cook low and slow gives you the best flavor and texture. Don’t rush it!
When you are ready to jar it, pour boiling water into your jars to sterilize, empty and then spoon in the hot peach chutney using a jar funnel and ladle.
Seal the lids and allow to cool to room temperature on the counter before placing into the fridge.
Kate’s FLAVOR TIPS
Flavor Variations
- Adjust the heat to your taste by adding more, or skipping the chili flakes depending on how you like it. I personally like it with a bit of heat to complement the sweetness.
- For a different twist, add some fresh, chopped jalapeños to the chutney instead of the dried chili flakes. This is such a delicious option, especially if you have a few fresh jalapeños on hand. It works with pickled ones too, it just doesn’t give it the same “fresh heat” that fresh jalapeños do.
What to Eat Peach Chutney With
This chutney is quick thick and sticky. This makes it perfect for serving with soft cheeses, like brie or camembert. It holds its shape nicely and gives you that perfect balance of sweet, sticky chutney with creamy cheese. I love serving it with soft cheese and sourdough crackers like these whole wheat sourdough crackers or these sourdough Ritz crackers. It also pairs perfectly with sourdough crostini (the ones in these photos are made with leftover sourdough focaccia bread).
Spoon it over roasted meats or grilled chicken to add a little sweetness and spice. It works especially well with pork.
A little chutney can completely transform a sandwich. Try it with leftover roast meat or even a simple cheese sandwich made with sourdough ciabatta for extra flavor.
How to Store + Freeze
Once cooled and sealed, store the chutney in the fridge for up to 3 weeks. The flavor will continue to develop over time.
You can freeze the chutney in freezer-safe containers for up to 3 months. Thaw in the fridge before using.
Frequently Asked Questions
No, I don’t find it necessary. The skins soften as the chutney cooks and add to the texture and color. Plus, who has time to peel peaches? I don’t peel peaches for my sourdough peach cobbler either!
Granny Smith apples are best because they’re high in pectin, which helps thicken the chutney, but any other apples will also work. I tend to stick with green apples though.
No, it’s completely optional, but it does add a really nice warmth that balances the sweetness.
The chutney should be thick and glossy, with most of the liquid reduced but still slightly saucy. When you drag a wooden spoon across the base of the pot, you should see the base of the pot easily. The chutney will cover the base again, but not quickly. If you can’t see a clean line in the base of the pot, it’s likely the chutney needs to be cooked for longer.
Fresh Peach Chutney
Equipment
- Heavy Base Wide Pot
- Jar Funnel
- Stainless Steel Ladle
- Glass Jars (4 x 300mls)
Ingredients
- 1000 g Peaches, (seeds removed, diced, I leave skin on)
- 200 g Granny Smith Apples, (cored and diced, I leave skin on)
- 200 g Onion, (yellow or red)
- 3 g Cinnamon
- 5 g Ground Ginger
- 4 g Mustard Seeds
- 5 Cardamon Pods, (seeds removed and crushed)
- 3 g Black Pepper
- 5 g Salt
- 4 g Red Pepper Flakes or Chili Flakes, (optional)
- 500 g Brown Sugar
- 1 tsp Vanilla Paste
- 230 g White Vinegar, (can use apple cider vinegar if you prefer)
- 70 g Raisins
Instructions
- Dice your peaches, apples and onions and place them in a wide, heavy bottomed pot. Sprinkle over all the spices and coat the peaches, apples and onions in the spices by stirring them around.
- Next place the pot onto the stovetop on a medium heat and pour over the brown sugar, vanilla paste and white vinegar. Stir well to combine.
- Now bring this to a boil (this takes around 10 minutes at a medium heat) and then turn the heat down to low and allow the mixture to simmer for around 30 minutes.
- Once the mixture has started to thicken, stir the raisins through the chutney and continue to simmer for another 20 minutes, or until the mixture has thickened to the consistency you would like. You don't want the peaches to be completely disintegrated like jam, you want it chunky, so you can recognize the ingredients.
- When you are ready to jar it, pour boiling water into your jars to sterilize, empty and then spoon in the hot peach chutney using a jar funnel and ladel.
- Seal the lids and allow to cool to room temperature on the counter before placing into the fridge.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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