Peach Chutney
30 Min

Peach Chutney

This recipe works with fresh apricots as well (or half peaches, half apricots) - use firm but sweet peaches at the prime of summer.
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Cook Time

30 Minutes



Step 1
Heat the oil in a dutch oven or a skillet and pop the mustard seeds. Immediately add minced onions. Cook until translucent, then add half of the peaches.
Step 2
Add the turmeric, jaggery, ginger purée, vinegar, chile powder, and salt.
Step 3
Cover the chutney and simmer on low heat for 8 to 10 minutes or until the peaches are soft and mushy. This may take longer if the peaches are very hard. Add water if the mixture appears to be getting dry.
Step 4
Once the peaches are cooked through, add the other half of the peaches and cook for another 2 minutes. Turn the heat off. Refrigerate the peach chutney.
4 cups (490 grams) cored and chopped peaches
3 tablespoons olive oil
1 teaspoon black mustard seeds
1/2 cup minced red onion
1/2 teaspoon ground turmeric
2 tablespoons jaggery
2 tablespoons ginger purée
4 tablespoons white vinegar
1 teaspoon chile powder
1 teaspoon sea salt
1/2 cup water, if chutney gets too dry

Notes & Variations

  • Serve on the side with black pepper roasted chicken
  • To make bruschetta, spread cream or goat cheese on toast, top with peach chutney, and bake in the oven for 3 to 4 minutes. Sprinkle with herbs and nuts.
30 Min

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