Peach Chutney
This easy peach chutney recipe comes together in one saucepan in under an hour. Chunky fresh peaches, raisins, and warm whole spices simmer into a glossy, sweet-tart chutney that's equally at home on a pork chop, a cheese board, or a cracker with baked brie.
Equipment
- Medium saucepan
- Wooden spoon
- Cutting board and knife
- Glass jar with lid
Ingredients
- 6 peaches peeled, pitted, and chopped
- ½ cup raisins
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- ¼ cup apple cider vinegar
- 2 cinnamon sticks
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¾ teaspoon salt
- 2 tablespoons water
Instructions
- Peel the peaches if desired, remove the pits, and chop them into small chunks.
- Add the peaches, raisins, brown sugar, white sugar, apple cider vinegar, cinnamon sticks, ground cloves, salt, and water to a medium saucepan. Stir well.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer.
- Cook uncovered for 30 to 35 minutes, stirring occasionally, until the peaches soften and the chutney thickens into a glossy, spoonable consistency.
- Use the back of a spoon to lightly mash some of the peaches while still leaving chunks throughout the chutney.
- Remove the cinnamon sticks and stir in the ground nutmeg. Taste the chutney and adjust with a little extra sugar or vinegar if needed.
- Let the chutney cool slightly before transferring to a clean jar. The chutney thickens more as it cools. Refrigerate until ready to use.
Notes
- Slightly firm ripe peaches work best because they hold their shape better during cooking.
- This peach chutney pairs especially well with roast chicken, grilled pork, baked brie, turkey sandwiches, and holiday cheese boards.
- The raisins give the chutney extra body and a deeper old-fashioned chutney flavor.
- Store refrigerated for up to 1 week.
