This Peach Chutney recipe is made with fresh peaches, craisins, raisins, and spices. It is vibrant, fresh, and delicious! Enjoy it served over pork, chicken, or tilapia!
Peel and slice the peaches and add them to a large 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.
Video
Notes
Yields about 10 cups. Serving size is 1/4 cup.Storage Instructions: Keep 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 Instructions: 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.Variations:
Substitute fresh fruit: Try 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: 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. 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.
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.