This delicious homemade Peach Chutney is made with fresh peaches, Craisins, raisins, and spices. Enjoy it served over pork, chicken, or tilapia!

My favorite way to enjoy chutney is smothered over perfect pork tenderloin.  It’s absolutely to die for. It’s also a delicious condiment to accompany chicken or white fish (like halibut or tilapia).Peach chutney served in a bowl with a spoon.

Chutney is an Indian inspired condiment, relish, or sauce that is preserved in sugar and vinegar.  Typically chutney is made from diced fruits or vegetables that are mixed with a variety of spices and meant to enhance a range of dishes. I have to thank my good family friend, Kathy Atkinson, for this amazing Peach Chutney recipe. It’s been a favorite in my family for years!

What I LOVE about chutney:

  • Enjoy it year round.  While sometimes I think it tastes like “fall” in a jar, because it’s made with fall spices including cinnamon, cloves, and ginger, I love to eat chutney year round!  I often serve it over grilled meats in the summer.
  • Stores for up to 4 months. You can keep peach chutney in your fridge for 2 weeks or store it in the freezer for several months.
  • Serve it with anything.  This is such a versatile recipe.  Dip it, spread it, and smother it and on wide variety of food including pork, chicken, turkey, sandwiches, etc.  See more serving ideas below.

Peach Chutney Ingredients:

  • Peaches: While peaches are the star of the dish, you could substitute mango, apricots, plums, or plucots.
  • Apple cider vinegar & lemon juice: the acidity in these ingredients helps preserve the chutney and adds flavor.
  • Raisins & dried cranberries: give great texture and flavor.
  • Sweet onion.
  • Crystallized ginger.
  • Spices: salt, allspice, cinnamon, cloves, ginger.
  • Sugar and liquid fruit pectin: the sugar and pectin work together to make the chutney thicken to a jam-like consistency. You can reduce the sugar if you like, but the chutney will not be as thick.
The ingredients needed for peach chutney, labeled, on a tray.

How to Make Chutney:

1. Peel and slice the fruit.  Peaches are easiest to peel when they are scalded first. Fill a large pot with water, bring it to a high simmer. Add the peaches to the hot water for a few minutes; his will help loosen the skins, making them really easy to peel. Remove peaches, rinse with cold water, peel, and dice into small pieces.

2. Combine with other ingredients.  Add peaches and all remaining ingredients, except pectin, to a large pot pot.

3. Boil.  Bring the mixture to a rolling boil over medium heat. Once boiling, stir constantly for one minute.

4. Add pectin.  Remove from heat and immediately stir in the pectin. Continue stirring for 5 minutes, allowing it to cool slightly.

The ingredients for peach chutney added to a saucepan, then pectin added to make it thicken to jam consistency.

5. Serve or store.  Serve chutney at room temperature over pork, ham, chicken or turkey, or store in the fridge or freezer (find storing directions below).

Serve Chutney with:

Peach chutney spooned over a grilled chicken breast, on a plate.

Storing Peach Chutney:

Store chutney in an airtight container in the fridge for up to 2 weeks, or freeze for up to 4 months in a freezer-safe container. Thaw overnight in the refrigerator. Remove from the fridge 30 minutes prior to serving. Since this recipe makes a dozen jars, I like to place a few in the freezer and give the rest as gifts!

Canning: I have not tested this recipe in a water bath canner (although I think it would work great). Please consult your county safe-canning guidelines for acidic levels and cook time needed to make it safe for shelf-stable storing.

Adaptations and variations:

Substitute fresh fruit: Try mango, apricots, plumcots, pears, or mango in place of the peaches.  You may want to adjust the sugar based on sweet or tartness of the fruit you choose.

Substitute dried fruit: try 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.  Add cream cheese at a ratio of 1:1 with the chutney or simple pour the chutney over top of a block of cream cheese and serve.

Make it a glaze: add a spoonful of chutney to this Baked Ham Glaze or use it in place of the glaze in this recipe.

Use it as a marinade for meat.

Consider trying these popular PEACH RECIPES:

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Recipe

Peach chutney served in a bowl with a spoon.
Prep 10 mins
Cook 15 mins
Total 25 mins
Add to Meal Plan

Ingredients
  

  • 4 cups ripe peaches , peeled and diced (about 6-7 peaches)
  • 3/4 cup apple cider vinegar
  • 1/4 cup lemon juice
  • 1 cup raisins
  • 1/2 cup dried cranberries (dried cranberries)
  • 1/3 cup sweet onion , 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
  • 1 pouch liquid fruit pectin

Instructions
 

  • Peel and slice the peaches and add them to a large pot pot with all other ingredients except the pectin.
  • Bring to a rolling boil over medium heat. Once boiling, stir constantly for one minute.
  • Remove from heat and immediately stir in the pectin. Continue stirring for 5 minutes, allowing it to cool slightly.
  • 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. Thaw overnight in the refrigerator. Remove from the fridge 30 minutes prior to serving.

Notes

Yields about 10 cups. Serving size is ¼ cup.
Sugar: the sugar and pectin work together to make the chutney thicken to a jam-like consistency. You can reduce the sugar if you like, but the chutney will not be as thick. 
Canning: I have not tested this recipe in a water bath canner (although I think it would work great). Please consult your county safe-canning guidelines for acidic levels needed in the recipe to make it safe for shelf-stable storing.

Nutrition

Calories: 169kcalCarbohydrates: 43gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 176mgPotassium: 66mgFiber: 1gSugar: 40gVitamin A: 50IUVitamin C: 2mgCalcium: 3mgIron: 1mg

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I originally shared this recipe August 2015 . Updated July 2020 with process photos and additional information and tips.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 2 stars
    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.

  2. 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.

    1. 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.

  3. 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

  4. 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?

    1. 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.

  5. 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?