This peach chutney recipe blends fruity flavors with savory spices, all in one irresistible recipe. It’s an easy way to turn ripe peaches into a bold, delicious condiment that pairs beautifully with countless dishes. With just a few simple steps, you’ll have a jar ready to enjoy anytime at home!
A Note From Kristen
Despite their complex flavors, homemade chutneys are surprisingly easy (and fun!) to make. You don’t need to spend hours in the kitchen, and you’ll end up with something that adds loads of excitement to simple meals! In my special recipe, the garam masala infuses the chutney with tons of warmth and flavor. It’s a fantastic addition! I make it a point to cook this chutney whenever I have fresh peaches on hand, and once you try this recipe, I don’t doubt you’ll make it a habit, too! Happy eating!
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Peach Chutney
01
SAUTE
Warm the oil in a small saucepan over medium heat. Stir in the onion and cook for about 3 minutes, until softened.
02
ADD
Add the ginger, garam masala, and coriander, then cook for 1 minute, stirring constantly.
03
COMBINE
Stir in the peaches, vinegar, maple syrup, salt, and chili flakes.
04
SIMMER
Simmer uncovered for 15–20 minutes, until thickened and jammy.
05
SERVE
Cool and enjoy!
Serving Ideas
- As a topping or glaze for roasted vegetables like my sweet potato medallions.
- Serve alongside a curry with a dollop of plain yogurt (my favorite!).
- Spread on besan chilla or your favorite flatbread.
- Spread inside a grilled cheese sandwich before cooking it (it’s super good – I promise!).
- Use as a spread with cheese and crackers. It’s particularly tasty paired with extra sharp white cheddar!
Kristen’s Top Tips
- Use ripe but firm peaches so the chutney keeps some texture while still breaking down nicely as it cooks.
- If your peaches are very juicy, reduce the vinegar slightly or simmer a bit longer to reach the right thickness.
- If the chutney starts sticking, lower the heat and add a splash of water to keep it from scorching.
- For a thicker chutney, simmer uncovered during the last 10 minutes until reduced to your liking.
- This recipe freezes well. Portion into small containers so you can thaw only what you need.
- While you can eat it right after cooling, it tastes even better after it has rested in the refrigerator for at least 24 hours. The flavors meld and grow more complex in time!
More Delicious Condiments You Might Love
Peach Chutney Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ cup yellow onion finely chopped
- 1 tablespoon fresh ginger root grated
- ½ teaspoon garam masala
- ¼ teaspoon ground coriander
- 2 cups ripe peaches diced
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup or coconut sugar
- ½ teaspoon salt
- ⅛ teaspoon red chili flakes
Instructions
- Heat the oil in a small saucepan over medium heat.
- Add the onion and sauté for 3 minutes, or until soft.
- Stir in the ginger, garam masala, and coriander, and cook for 1 minute longer.
- Add the peaches, vinegar, maple syrup, salt, and chili flakes.
- Simmer uncovered 15–20 minutes, or until thickened and jammy.
- Cool and store in a jar in the refrigerator for up to 10 days.
- Enjoy!
