Go Back

Peach Chutney

Peach chutney made with simmered peaches that turn glossy and chunky, suspended in a vinegar-sweetened, spiced syrup. This easy chutney recipe delivers warming spice flecks and thickened relish texture after 30–35 minutes of simmering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 3 cups
Course: Sauce/Condiment
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 4 cup fresh peaches, peeled and diced
Sweetener and acid
  • 1 cup brown sugar, packed
  • 0.5 cup apple cider vinegar
Aromatics
  • 1 small red onion, finely diced
  • 2 clove garlic, minced
  • 1 tbsp fresh ginger, grated
Spices
  • 1 tsp cinnamon
  • 0.5 tsp cumin
  • 0.25 tsp cloves
  • 0.25 tsp cayenne pepper
  • 0.5 tsp salt
Optional add-in
  • 0.5 cup golden raisins (optional) Optional for sweet chew and extra complexity.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Simmer the base
  1. Combine fresh peaches, brown sugar, and apple cider vinegar in a medium saucepan and bring to a simmer over medium heat (about 205°F/96°C). Stir until the sugar dissolves and the mixture begins bubbling.
  2. Add finely diced red onion, minced garlic, grated fresh ginger, cinnamon, cumin, cloves, cayenne pepper, and salt—stir to combine and evenly distribute the spices. Continue cooking at a steady simmer over medium heat.
  3. Simmer for 30-35 minutes, stirring frequently, until the chutney thickens and most of the liquid has evaporated. Look for a glossy, chunky texture where peach pieces are suspended in a reduced syrup.
Finish and store
  1. Add golden raisins in the last 10 minutes if using, stirring to coat the fruit. Simmer until the chutney is thick again and the raisins have softened.
  2. Cool the chutney to room temperature, then transfer to jars and refrigerate. Serve chilled or at cool room temperature for best texture.
Serve
  1. Serve peach chutney with cheese boards, grilled meats, sandwiches, or curries. Keep refrigerated for up to 3 weeks.

Notes

Pro tip: For a thicker chutney, keep the simmer steady and stir more often during the final 10 minutes so the syrup reduces without scorching. Store in the refrigerator for up to 3 weeks; freeze is not recommended because the fruit can soften further and the texture may get watery. For a gluten-free swap, ensure any serving accompaniments (like bread or crackers) are gluten-free—this chutney itself is naturally gluten-free.