Short description

A fragrant, sweet-savory preserve made from ripe peaches, aromatic spices, and a delicate balance of vinegar and sugar, this peach chutney brings a burst of late-summer flavour to cheeses, grilled meats, and roasted vegetables alike.

Why You’ll Love This Recipe

Showcases fresh seasonal peaches at their peak.
Requires simple pantry spices—no specialist ingredients.
One pot, minimal washing-up.
Keeps for weeks in the refrigerator, making it ideal for advance meal prep and edible gifting.
Versatile: equally happy spooned over pork tenderloin or stirred through yoghurt for a quick relish.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Peaches, ripe but firm, peeled and diced
Light brown sugar
Apple-cider vinegar
Yellow onion, finely chopped
Golden sultanas (or raisins)
Fresh ginger, minced
Garlic cloves, crushed
Whole mustard seeds
Ground allspice
Ground cinnamon
Pinch of chilli flakes (optional, for gentle heat)
Fine sea salt

directions

Sterilise jars – Wash two 500 ml glass jars and lids in hot, soapy water. Rinse, then place in a 120 °C (250 °F) oven for 15 minutes; keep warm until needed.
Combine ingredients – In a heavy, non-reactive saucepan stir together the peaches, sugar, vinegar, onion, sultanas, ginger, garlic, mustard seeds, spices, chilli flakes, and salt.
Dissolve sugar – Set over medium heat, stirring until the sugar has completely melted.
Simmer – Reduce heat to low. Cook uncovered for 40–45 minutes, stirring occasionally, until the fruit is glossy and the chutney is thick enough to leave a clear trail when a spoon is dragged through it.
Jar and seal – Ladle the hot chutney into warm sterilised jars, leaving 1 cm headspace. Wipe rims, fit lids, and tighten just fingertip-tight.
Cool – Allow jars to cool undisturbed. Once cold, check seals and label with the date.
Mature – For best flavour, let the chutney rest at least 48 hours before serving.

Servings and timing

Yield: ~1 litre (about 4 cups), enough for roughly 10–12 standard condiment servings.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Spicier profile: Replace chilli flakes with one small diced red chilli, seeds included.
Low-sugar option: Substitute half the brown sugar with grated apple; extend simmering by 10 minutes to achieve the same consistency.
Herbed twist: Stir in 2 tbsp finely chopped fresh thyme during the final 5 minutes of cooking for an earthy note.
Stone-fruit medley: Swap 25 % of the peaches for diced nectarines or apricots for a more complex flavour.
No-onion version: Omit onion and increase peaches by 100 g; the chutney will be sweeter and fruit-forward.

storage/reheating

Refrigerator: Once opened, keep chilled and use within 4 weeks.
Freezer: Ladle cooled chutney into freezer-safe containers, leaving headspace; freeze for up to 6 months. Thaw overnight in the refrigerator.
Shelf-stable canning: For longer storage, process filled jars in a boiling-water bath for 10 minutes (adjust for altitude). Properly sealed jars keep up to 12 months in a cool, dark cupboard.
Reheating/serving: Bring chilled chutney to room temperature or warm gently in a saucepan over low heat, adding a splash of water if it appears too thick.

FAQs

How ripe should the peaches be?

Choose peaches that yield slightly to gentle pressure—too soft and they will disintegrate; too firm and they lack sweetness.

Do I have to peel the peaches?

Peeling is recommended for a smoother texture, but leaving the skins on adds colour and saves time; the skins soften during simmering.

Can I substitute white sugar for brown sugar?

Yes, although brown sugar contributes a subtle molasses depth; with white sugar the flavour is cleaner and lighter.

What vinegar works best?

Apple-cider vinegar balances fruitiness and acidity. White wine vinegar is an acceptable alternative; avoid distilled white vinegar as it is harsh.

My chutney is too thick—how can I fix it?

Stir in hot water or a splash of additional vinegar, one tablespoon at a time, over low heat until the desired consistency is reached.

Can I halve or double the recipe?

Certainly. Maintain the same ingredient ratios and extend cooking time slightly if you double the batch; watch for the trademark ‘spoon-trail’ thickness.

Is this chutney suitable for water-bath canning?

Yes—ensure jars are sterilised, leave appropriate headspace, and process for 10 minutes (adding time for altitude per safety guidelines).

How do I know the chutney is ready?

Drag a wooden spoon across the pan base; if the mixture parts to reveal the bottom for a second or two before flowing back together, it is done.

Does it pair only with savoury dishes?

Not at all. Spoon over vanilla ice cream for a sweet-tart counterpoint or swirl into Greek yoghurt for a quick snack.

Can I use frozen peaches?

Yes—thaw completely and drain excess liquid before measuring to prevent a watery chutney.

Conclusion

Homemade peach chutney celebrates summer’s bounty with a harmonious blend of sweet fruit, gentle spice, and tangy vinegar. Easy to prepare and endlessly adaptable, it elevates everyday meals while offering a charming, shelf-stable gift from your kitchen