No. 163: Spiced Peach Chutney

We've got quite a few peaches leftover in our kitchen from this weekend's recipe round up.

I took one look at them on Sunday morning and immediately had the song "Peaches" stuck in my head.

I apologize to all of you out there who know that song and now immediately have it stuck in your head. I've been singing it all day. It's still pretty catchy.

Spiced Peach Chutney

I've always loved spicy, sweet chutney as a topping for grilled chicken or pork. It keeps and freezes well, so no need to use it immediately. With all of our peaches, I thought I'd give it a go with this recipe.


1/2 cup apple cider vinegar
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup diced red pepper
1/2 cup diced onion
1 small jalapeno pepper, finely minced with seeds removed
1/3 cup white raisins
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 1/2 pounds fresh peaches, pitted, peeled and chopped (about 5 peaches)

To make

In a medium saucepan, bring the vinegar and both sugars to a boil. Add pepper, onion, jalapeno, raisins, garlic, ginger, salt and allspice and simmer over low heat 10 minutes, uncovered.

Simmering base

Add peaches and simmer 5 more minutes, uncovered, stirring occasionally. With a potato masher, mash 1/3 of the peaches in the saucepan to thicken slightly. Just about 7-9 mashes, then stop.

Mashed chutney

Simmer until your sauce has a thick but still pourable consistency. Remove from heat and cool before storing in airtight jars or covered containers in refrigerator. Will keep for up to 3-4 weeks.

The results

Since we still had ribs to eat for our Sunday supper, I had this chutney as part of my dessert over a bit of vanilla ice cream. I loved the kick of the vinegar and pepper over the sweetness of the cream.

This recipe is a little heavy on the onion. I'll probably reduce it a bit in the future and add a 6th peach. However, this version does make quite a bit of chutney. I'll be freezing half and using the rest over the next few weeks.


There are so many other options for this peachy topping. You can serve it with roast chicken, pork chops, ham, sausage and even over yogurt for breakfast.

I thought about having this as part of my Monday morning meal, but couldn't resist the siren call of leftover peach crumble instead:)

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina