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Chutneys are extremely versatile. They can bring grilled meats to a whole new level or add an interesting touch to a meat and cheese tray appetizer. While store-bought chutneys can be “ok,” a homemade and canned version is extra delicious and can be used as the perfect gift for friends! This chutney uses one of the season’s most sumptuous fruit and pairs it with a delicious blend of Caribbean-inspired spices to give an out-of-this-world flavor that you will want time and again!
Whether chutneys are new to you or are already on your go-to list, this is a must-try!
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
More Peach Recipes
- Peach and raspberry scones
- Peach crumb bars
- Peach blackberry pie
- Peach jalapeño jam
- How to can peaches
- Ginger peach frozen yogurt
Watch how to make this peach chutney:
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Peach Chutney
Equipment
- 5 jam jars
Ingredients
- 1 cup ginger peeled and chopped
- 12 oz malt vinegar
- 1 cup light brown sugar
- 5-6 cups peeled and chopped peaches
- 2 medium onions finely chopped
- 2 green peppers finely chopped
- 2 banana peppers finely chopped
- 2 hot peppers (I prefer habañero)
- 1 cup dark raisins
- 1 cup golden raisins
- 2 tsp kosher salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
Instructions
- Roughly chop peeled ginger and tie in cheesecloth squares, creating a bag. Set aside.1 cup ginger
- In a heavy-bottomed saucepan, mix together vinegar and peaches and stir over medium-high heat. Bring to a boil and cook until peaches begin to become tender, about 15-20 minutes. Add sugar, onions, peppers, raisins, and salt. Reduce heat to boil gently.12 oz malt vinegar, 1 cup light brown sugar, 5-6 cups peeled and chopped peaches, 2 medium onions, 2 green peppers, 2 banana peppers, 2 hot peppers (I prefer habañero), 1 cup dark raisins, 1 cup golden raisins, 2 tsp kosher salt
- Continue cooking to thicken and reduce chutney. This process can take anywhere from 30-45 minutes depending on how hard you cook the mixture.
- After approximately 15 minutes, add the bag of ginger into the chutney. After 30 minutes, add the cinnamon, nutmeg, and cloves. If you don’t want the unique flavors from the spices, you can leave them out, but they do add a lot of interesting depth.1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground cloves
- The chutney can be cooked to your desired thickness. I like mine to mound thickly on a spoon. To help thicken and break down the peaches, use a potato masher throughout the cooking process to mash the peaches. Once ready, remove the bag of ginger and discard it.
- As the chutney thickens, prepare your jars, water bath, and lids. I like to put mine in half-pint jars as I use it in small amounts for entertaining (and to enjoy for myself!), but any size jar is fine. Pour hot chutney into prepared jars, leaving ½ inch of headspace. Place on prepared lids and rings and process in a boiling water bath for 15 minutes. Remove and let sit for 24 hours before removing rings or storing.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Peaches were on clearance for 50 cents a pound! I made this today with a couple substitutions because of what I had on hand. I used three poblano peppers, 1 jalapeño, and 2 bell peppers. I added a bit more of the spices except cloves(it’s powerful) and also added cardamom, all spice, garam masala, and some cayenne since I didn’t have enough hot peppers. Everything else was exactly the same. I cooked it for 45 minutes. I absolutely love middle eastern food and this is one of the most delicious things I have ever made. Im about to go get a metric ton of those clearance peaches to make more!
Hi, I’m wondering what the yield is from this recipe. I didn’t see/missed that info. Thanks so much! 🤘🏽