This easy Peach Chutney recipe is bursting with flavor from fresh peaches, ginger and spices, and is delicious served over pork, chicken, fish, on a charcuterie board, sandwich, or wrap.
I keep a jar of Peach Chutney on standby — it fixes everything!
I keep a jar of Peach Chutney on standby — it fixes everything!Our friend Kathy Atkinson shared this peach chutney with our family decades ago, and it's my favorite way to level-up pork tenderloin or other grilled meats.
If you aren't familiar with chutney, it's an Indian inspired condiment often made with diced fruits or vegetables and spices, preserved in sugar and vinegar. It's so versatile and delicious served with any type of Indian food, grilled chicken, white fish (like halibut or tilapia), turkey, on top of baked brie, or spread on sandwiches.
And if you have extra fresh peaches on hand, you've gotta make my peach recipes like Peach Crisp, Peach Cobbler, Peach Jam, Baked Peaches, or Peach Scones.
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Recipe
Peach Chutney
Equipment
Ingredients
- 4 cups fresh peaches (650g), peeled and diced (about 6-7 peaches)
- 3/4 cup apple cider vinegar (180g)
- 1/4 cup lemon juice (60g)
- 1 cup raisins (150g)
- 1/2 cup dried cranberries (60g)
- 1/3 cup sweet onion (50g), diced
- 1 jar McCormick crystallized ginger
- 1 Tablespoon sea salt
- 1 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 7 1/2 cups granulated sugar (1500g)
- 1 pouch Certo liquid fruit pectin
Instructions
- Peel and dice peaches and add to a large pot with all ingredients except pectin.4 cups fresh peaches, ¾ cup apple cider vinegar, ¼ cup lemon juice, 1 cup raisins, ½ cup dried cranberries, ⅓ cup sweet onion, 1 jar McCormick crystallized ginger, 1 Tablespoon sea salt, 1 teaspoon allspice, ½ teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground ginger, 7 ½ cups granulated sugar
- Bring to a rolling boil over medium heat. Once boiling, stir constantly for one minute.
- Remove from heat and stir in pectin. Continue stirring for 5 minutes, allowing it to cool slightly.1 pouch Certo liquid fruit pectin
- Serve chutney at room temperature over pork, ham, chicken or turkey.
- Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 4 months in a freezer-safe container.
Notes
- Fruit: Try apricots, plumcots, pears, or mango in place of the peaches.
- Substitute dried fruit: Use your favorite dried fruit in place of raisins and Craisins.
- Make it a Dip: I love to add some softened cream cheese to make it the perfect consistency for a fruit or cracker dip or spoon the chutney over top of a block of cream cheese and serve.
- Make it a Glaze: spoon chutney over Baked Ham.
Nutrition
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I originally shared this recipe August 2015 . Updated July 2020, July 2022 and June 2025.
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So good! Stuck with the recipe but used powdered pectin so had to change the cooking order. Made quite a lot… I canned 2-4oz, 3-8 oz, 3-12 oz jars and put a 16 oz container in the fridge to use now. Next batch I may add some more fruits…dried apricots and cherries. Thank you for a great recipe!
Hi I made this Chutney (my first attempt) while it’s delicious I was wondering if there was a way to have. The end result be a little thicker?
As I said I’ve never attempted chutney of any kind and just always thought it would be thicker.
I’d appreciate all and any input. Thank you
Makes a great gift. I tweaked this a bit:
Only used 1/2 the crystallized ginger as finely diced it
Used a combo of dark and golden raisins
Added 1/2 tsp crushed red pepper flakes
Added 1 clove crushed garlic
I just finished making this and I basically have a peach glaze. It tastes great and I like the spice combination, but each jar only has 25% fruit. This is my first time making chutney so I didn’t notice what others said about fruit to sugar ratio. Will try it again using 2-3 times more of the goodies.
This recipe has a wonderful flavor, but I wonder if the amounts for the peaches and the sugar got switched?
In the first batch I made, I just couldn’t bring myself to add 7 1/2 cups of sugar to 4 cups of peaches, so I cut it to 5 cups of sugar. Like I said, it tasted delicious, but it was very thin.
The second batch I made was merely to make it “meatier” by adding 4 more cups of peaches. To start with I poured all my 1st batch into a pan, added the peaches, about a cup of cranberries and about 2/3 cup of raisins. I heated all that to a rolling boil, added another 1/4 lemon juice and a 2nd packet of pectin ( I used powdered both times).
After I was through cooking, I put it into 1 pt jars and and water bath canned them for 15 minutes (just in case).
Still not too jellied, but I’m happy with it. My husband said it was a “cornucopia of flavors”. Thanks for some very good ideas.
Thanks for sharing your experience. Like with other jams and jellies, the sugar is what helps it to set up, so that’s why you would have had trouble there.
National Center for Home Food Preservation has four recipes on-line for chutneys with safe canning instructions in a water-bath canner. Although the quantities of fruits vary, as do the ratios of sugar to vinegar and fruit to vinegar, all are canned for 10 minutes. All contain chopped onion, which is the culprit in the mix. Fruits (except tomatoes) can safely be water-bath canned without additional acid. Those are current standards as of 2016. This recipe, however, has approximately twice the volume of sugar to fruit of any other chutney recipe I have encountered. Although I want to make peach chutney, I will probably opt for something with less sugar. The rest of the ingredients sound wonderful, though, especially the dried cranberries (which I love), so perhaps I’ll tweal this to meet current canning guidelines for acidity and reduce the sugar (I’ve got really sweet peaches!). Thank you so much for posting
This looks like a great recipe to use up peaches, I am always looking for new ways to use peaches in recipes. Do you know if you can water bath the peach chutney? and for how long would you?
Hi Julie, sorry, I’ve never tried it with this recipe. I’m not sure what the acid requirements would be to make it shelf stable.
Thank you for sharing this recipe! I have recently started down the preservation route and have been curious about chutney. I will check back in after I try it. Quick question : do you know if this recipe has been checked for acidity?