There’s something truly special about making peach chutney from fresh, homegrown peaches — the perfect way to celebrate the harvest from your garden. As the peaches ripen on the tree, their sweet, juicy flavor becomes the ideal base for a tangy, spiced chutney that brings a delightful balance of sweet and savory.
Whether slathered on a warm piece of toast, paired with grilled meats, or served alongside a cheese board, homemade peach chutney adds a burst of summer’s finest to any dish. This simple yet flavorful condiment is a fantastic way to preserve the taste of peak-season peaches, extending the joys of your harvest long after the fruit is picked.
This sauce is fruity and tangy; a bit spicy and very bold. Of course it is fabulous with a charcuterie board, but also try it on a turkey sandwich with crusty bread, or use it to make a fruity bruschetta.
Select a large saucepan – surface area is helpful for this recipe to maintain even heat.
Ingredients
- 1/2 medium sized onion, diced
- 2 small hot red chilies
- 2 Tbsp vegetable oil
- 1 Cup good quality Apple Cider Vinegar
- 1 Cup brown sugar
- 2 Tsp grated ginger
- 2 minced garlic cloves
- 1/2 Tsp cardamom seeds
- 2 Lbs fresh ripe peaches
Instructions
- Warm saucepan and the oil over medium-high heat. After about a minute, add mustard seeds. The mustard seeds should start to pop after about 30 seconds. Add the onion and sauté until translucent. Finally, add the red chile pepper and keep on the heat for just about a minute.
- Stir in the vinegar, brown sugar, ginger, garlic and cardamom. Bring to a boil
- Mix in the peaches and bring it all back to a boil. Reduce heat and simmer, stirring constantly, until the consistency is jammy and the chutney is reduced. This could take up to 60 minutes. You can use the spoon test to determine thickness.
