Fresh Peach Chutney

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Fresh Peach Chutney - It's Not Complicated Recipes #chutney #peaches #fruit #preserves #peachchutney #vegetarian

When peaches are abundant, I like to make the most of the season and one of the ways in which I use them is this Fresh Peach Chutney.

Once again, I have received some beautiful stone fruit from my friend Brad, who lives in the Riverland. We have been privileged to enjoy the deliciously sweet, juicy, fragrant fruit in so many ways. Without a doubt, a peach is one of the most beautiful fruits to eat natural and unadorned. However, it has also been a great opportunity to use the fruit in many different ways.

If you find yourself with an abundance of peaches, (sheer bliss!) or some that need to be used, here is a great recipe for Peach Chutney.

If the peaches are a little overripe or slightly blemished, this recipe is ideal. Just remove the blemishes and imperfections and proceed. If the fruit is too soft to enjoy eating raw this chutney recipe works beautifully as the long cooking, over high heat, breaks the fruit down anyway.

I love good Peach Chutney and I find that this versatile, sweet and spicy condiment goes well with almost anything. It perfectly complements roast chicken or grilled pork, works beautifully on a hamburger and is delicious in a toasted cheese sandwich. The flavourful zing this chutney provides adds a bright note to turkey or beef sandwiches.

To make the Fresh Peach Chutney, all of the ingredients are placed into a large saucepan or stock pot and brought to the boil over medium-high heat. The mixture is boiled for one hour before bottling in sterilised jars. Instructions for sterilising jars are detailed below.

One of the advantages of a recipe such as this is your ability to customise it.

If you don’t have peaches, you could use nectarines. 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 cayenne pepper. Brown or white onions could replace the red. With jars of this condiment on your shelves you will have the satisfaction of knowing you have preserved seasonal fruit to use throughout the year and that you have total control over the ingredients.

I do hope you will try this chutney. Please let me know in the comments below if you do. You may also wish to try our delicious recipes for Plum or Apricot Jam.

I have adapted this recipe from one in Stephanie Alexander’s wonderful book, The Cook’s Companion.

Enjoy!
Alex and Faye xx

5 from 33 votes
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Fresh Peach Chutney

I encourage you to try this easily made Fresh Peach Chutney. If you have not made preserves before, you will find it a rewarding experience and a great way to make the most of Summer’s bounty. 

Course Condiment, Sauce
Cuisine Australian
Keyword chutney, condiment, delicious, easy, homemade, peach, peach chutney, simple
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 8 medium jars
Calories 526 kcal
Author Alexandra

Ingredients

  • 1.5 kg peaches peeled *
  • 750 g brown sugar
  • 1 cinnamon stick
  • 1 tsp yellow mustard seeds
  • 2 tsp ground ginger
  • 8 whole cloves *
  • 1/2 cup sultanas/golden raisins
  • 2 tsp sea salt
  • 2 long red chillies seeds removed and finely chopped *
  • 3 cups apple cider vinegar 750 ml
  • 2 Granny Smith apples unpeeled and grated
  • 3 medium red onions finely chopped

Equipment:

  • 8 medium sized jars

Instructions

To sterilise the Jars:

  1. Choose glass jars with an airtight, metal lid and wash them, either in the dishwasher or by hand in hot soapy water, then rinse well and dry completely. Check that the metal lids do not have rubber inserts.

    Preheat the oven to 130 Degrees C (270 F).

    Place upright jars and lids on a baking tray. Heat in the oven for at least 20 minutes, then remove and immediately fill with chutney. 

To make the Chutney:

  1. To peel the peaches, half fill a medium sized saucepan with water and bring it to the boil.

    Meanwhile, prepare a medium sized bowl of iced water.

    Make a cross incision on the base of the peaches and place them in the boiling water for approximately 20 seconds.

  2. Remove the peaches with a slotted spoon and place in the iced water bath to stop the cooking process.

  3. Remove the peach when it is cool enough to handle. Use a small, sharp knife to peel the skin. It will easily peel off.

  4. Cut the peach in half, cutting around the pit using the natural indentation of the peach as a guide. Gently twist the halves in opposite directions to separate them.

    Carefully remove the pit with a sharp, pointed knife and discard the pit. Remove any bruises.

  5. Cut the peaches into large chunks.

  6. Place all the ingredients into a large, non-reactive saucepan or stockpot.

    Stir over medium-high heat until the sugar has dissolved.

  7. Bring the chutney to boiling point and boil vigorously for one hour, stirring from time to time. Toward the end of the cooking time, the liquid will have reduced and you will need to stir the chutney more frequently to avoid it catching and burning. Be aware that as the liquid reduces the mixture may bubble and spit and you need to take great care. I suggest that to be on the safe side, you wear a garment with long sleeves to protect yourself.

  8. 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.

  9. Remove your sterilised jars* from the oven, and whilst they are still hot, fill with the chutney.

    Seal the chutney immediately.

  10. When the jars are cool enough to handle, remove any spills on the outside of the jars. It is wise to label and date the chutney. Store it in a cool, dark location.

    The chutney will keep for about one year.

    When removing chutney, always use a clean, dry spoon to avoid spoilage. Being extra cautious, I always store a jar in the fridge once it has been opened.

Recipe Notes

* I have used yellow peaches but you could also use white peaches or nectarines.
* If possible, choose freestone peaches over the clingstone varieties. As the names imply, the stones in freestone are easily removed but with clingstone, there is a little waste as you will need to cut around the stone.
* You could use ½ teaspoon of ground cloves.
* If you like a spicy chutney, you could add some cayenne pepper.
* I use recycled jars with metal lids that are in good condition. Choose glass jars with tight-fitting lids and ensure the lids do not have rubber inserts. See the notes above re sterilising jars.

* Please note, the nutritional information is based on one whole jar.

Nutrition Facts
Fresh Peach Chutney
Amount Per Serving
Calories 526
% Daily Value*
Sodium 619mg27%
Potassium 775mg22%
Carbohydrates 130g43%
Fiber 5g21%
Sugar 119g132%
Protein 3g6%
Vitamin A 745IU15%
Vitamin C 34mg41%
Calcium 125mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Fresh Peach Chutney
Gluten Free Fresh Peach Chutney - It's Not Complicated Recipes #chutney #peaches #fruit #preserves #peachchutney #vegetarian
Gluten Free Fresh Peach Chutney - It's Not Complicated Recipes #chutney #peaches #fruit #preserves #peachchutney #vegetarian

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178 Comments on “Fresh Peach Chutney”

  5. Reply

    I get a big 50 pound box every year to make different peach goodies. This chutney is going on the list for making this year.

    1. Reply

      Hey! So happy you stopped by 🙂 I don’t have a yubetube channel at the moment, but it is definitely something we are planning for the future 🙂

  7. Reply


    I have to make this! I live in Georgia, the land of fresh peaches, so I know anything I make with them is going to be excellent. I also love a good chutney!

  8. Reply

    I really love this, looks yummy. I have some peaches i got recently from the market, would really want to try this out with my wife on a weekend. Great blog!!!

  10. Reply


    This looks delicious! I wish you in process and other pictures were larger. I just love BIG pictures where I can see since I am a visual learner. Oh and I wear glasses so small photos are hard to see.

    1. Reply

      Hi Jenne!
      Thanks for the feedback – I can’t increase them within the recipe, but I will include more in the actual blog post next time – that way I can make them bigger 🙂 Thanks 🙂

  24. Reply

    This looks so new to me, but also so good to try out. I like testing out new recipes and this one is a must do for me. Thanks very much for sharing this great recipe with us.

  26. Reply

    I absolutely love peaches and this looks delicious! My mom has two huge peach trees and never knows what to do with the extra fruit so I will definitely be sharing this with her 🙂

  35. Reply

    Wow, so delicious and easy recipe to make for the kids. I am sure my kids will love it like and will make their favorite.

  36. Reply

    I have never made anything like this but I love peaches! This looks like it would be so very good.

  39. Reply

    What an interesting recipe. I don’t know that I’ve had chutney before other than traditional chutneys served with Indian foods. It would be fun to make this when we pick fresh peaches in the summer.

  41. Reply


    I love chutney, but I always have a hard time finding foods to pair it with. What are your recommendations for this recipe?

  44. Reply


    Normally, I just eat peaches till I’m done with them since I’ve never thought they could be included in a recipe. Chutney…here I come!

  46. Reply

    This looks so delicious. I just made some mango chutney, I will buy some peaches this week and make this too! You can never have enough chutney!

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  60. Reply


    I love chutney, but I haven’t had a chance to prepare it on my own. Peach is just perfect for hot summer days … I also love all these little jars! Everything looks wonderful! 🙂

  65. Reply

    Nice read, I just passed this onto a colleague who was doing some research on that. And he just bought me lunch since I found it for him smile Therefore let me rephrase that: Thanks for lunch!

  70. Reply

    I dislike peaches (a big secret!). When it is season I always skip on eating them despite low prices. I think I might try to process it

  71. Reply


    Great! I always end up having extra peaches. I usually just freeze them for smoothies, but this looks like a nice change! Love chutneys!

    1. Reply

      Generally speaking, chutney is a spicy, spreadable condiment. A similar preserve is often referred to as relish. They are made from fruits or vegetables and work well with meats or poultry or in a grilled cheese sandwich. The different versions and the ways to serve them are endless. Let me know if you try the chutney.

    1. Reply

      I would love to have a peach tree; what luxury. Meanwhile, I content myself with buying fruit from local markets. I do hope that one day you can try the chutney. 🙂

  79. Reply

    I would never have put peach and chutney together in the same sentence but I am intrigued. I like the thought of using this on a burger -yum!

  81. Reply


    This looks so amazing! I’m going to have to try this. Thanks for sharing with us , you always have great recipes !

  83. Reply

    I have never had peach chutney but I’m keen to try your recipe. It looks and sounds so delicious!

  90. Reply


    I absolutely love peaches, and your fresh peach chutney sounds absolutely amazing, especially because it sounds like it’s got a bit of a kick!

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