Fresh Peach Chutney

My homemade Fresh Peach Chutney is a versatile, gently spiced condiment that goes perfectly with many foods. When peaches are in season, I like to use them in as many ways as possible. So, if you find yourself with an abundance of fresh peaches, this is a great way to preserve some. 

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• Why we love this recipe:
• Ingredients in this recipe:
• Step by step instructions:
• Equipment Needed:
• Tips for success and FAQs:
• More delicious recipes for you to try:
• Fresh Peach Chutney

Why we love this recipe:

Homemade chutney is a real treat and this is a great way to use peaches when they are in season. With jars of this spicy peach condiment on your shelves, you will have the satisfaction of knowing you have preserved seasonal fruit to use throughout the year. 

As well, when you make something yourself, you have total control over the quality of the ingredients. There will not be any artificial colours, flavours or preservatives. Just pure, natural ingredients. 

There are so many ways to enjoy this Fresh Peach Chutney:

• It perfectly complements roast chicken or grilled pork, works beautifully on a hamburger and is delicious in a toasted cheese sandwich.
• Add it to a ploughman’s lunch platter or serve with antipasto.
• This flavourful, Fresh Peach Chutney also adds a bright note to turkey or beef sandwiches.

This is a versatile recipe; you can adjust ingredients to suit your taste or what you have on hand:

• If you don’t have peaches, you could use nectarines or apricots.
• You could change the spices to suit your taste, perhaps adding some turmeric, garlic or freshly grated ginger.
• If you would like it extra spicy you could add some dried chilli flakes or cayenne pepper.
• Brown or white onions could replace the red onion used. 

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Fresh peaches – I have used yellow peaches but you could also use white. If possible, choose freestone.  As the name implies, the stones in freestone are easily removed as opposed to clingstone varieties where you will need to cut around the stone. 

Brown sugar – adds rich colour and flavour to the chutney.

Cinnamon stick – adds flavour and is easily removed when finished. 

Yellow mustard seeds – they are milder than the brown variety but still add gentle spiciness.

Ground ginger – this is a warm, gentle spice with a touch of sweetness. 

Cloves – we use whole cloves. This is a warm spice with an intense flavour.

Sultanas/golden raisins – these are dried, white, seedless grapes.

Sea salt – use coarse kitchen salt. Do not use table salt; it is very fine and will be too salty. 

Long red chillies – these are also known as cayenne chillies. 

Apple cider vinegar – made from fermented apple juice. 

Granny Smith apples – a slightly tart apple, it perfectly complements the spices. 

Medium red onions – these are milder and sweeter than the brown/yellow onion.

Step by step instructions:

To begin, we sterilise the jars. Full details are in the recipe below.

1. To make the Peach Chutney, place the peaches into boiling water for 20 seconds.
2. Then, place in an ice bath. Peel the peaches, cut them in half, remove the stone and then cut the flesh into large chunks. 
3. Place the peaches and the remaining ingredients into a large, non-reactive saucepan or stockpot. 
4. Stir over medium-high heat until the sugar dissolves.
5. Bring the chutney to boiling point and boil vigorously for one hour, stirring from time to time. After one hour, remove the saucepan from the heat and stand for 10 minutes to allow the fruit to settle. Remove and discard the cinnamon stick.
6. Remove your sterilised jars from the oven, and whilst they are still hot, fill with the chutney.
7. Seal the jars immediately. 
8. Allow the flavours of the chutney to develop and enjoy.

Equipment Needed:

When making your own preserves, always ensure you are sterilising the jars you will store them in. This is very simple to do:

• Choose glass jars with an airtight, metal lid and ensure they have been washed in the dishwasher or by hand in hot soapy water then rinsed well.
• Check that the metal lids do not have rubber inserts, as these could melt in the oven.
• Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes.

Use recycled glass jars with metal lids that are in good condition or purchase new ones.

You will not need any special equipment to make this recipe. You need a large, wide saucepan. Avoid aluminium, copper or iron pans; the acid in the fruit may react with the pan, giving the jam a metallic taste.

As well, I use a long-handled wooden spoon to keep my hand away from the bubbling chutney.

Tips for success and FAQs:

To obtain the best flavour from spices, they need to be fresh. Old spices will have lost some of their flavour.

More delicious recipes for you to try:

We absolutely love making the most of in-season produce to enjoy all year round. Here are some more of our favourite preserve recipes:

• Apricot Jam
• Preserved Chillies in Oil
• Lemon Marmalade
• Sweet Chilli Sauce
• Grapefruit Marmalade
• Easy Plum Jam

My Fresh Peach Chutney is a great way to make the most of summer’s bounty. You will find many ways to enjoy it. Or, tie a pretty ribbon around the neck of a jar and give some as a gift. 

Alex xx

This post was originally published in January 2019. It has been updated with new photos and more information. The recipe remains the same.