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Peach Chutney
4.3 from 38 votes

Peach Chutney

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!

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 40
Calories: 168 kcal
Course: Side Dish, Main Course, Appetizer, Condiments
Cuisine: Indian, American

Ingredients

  • 4 cups peach peeled and diced (about 6-7 peaches, fresh
  • 3/4 cup apple cider vinegar
  • 1/4 cup lemon juice
  • 1 cup raisins
  • 1/2 cup dried cranberries (dried cranberries)
  • 1/3 cup sweet onion , diced
  • 1 jar crystallized ginger McCormick brand
  • 1 Tablespoon salt sea salt
  • 1 teaspoon allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cloves ground
  • 1/2 teaspoon ground ginger
  • 7 1/2 cups granulated sugar
  • 1 pouch liquid fruit pectin Certo brand

Instructions

    Cup of Yum
  1. Peel and slice the peaches and add them to a large pot with all other ingredients except the pectin.
  2. Bring to a rolling boil over medium heat. Once boiling, stir constantly for one minute.
  3. Remove from heat and immediately stir in the pectin. Continue stirring for 5 minutes, allowing it to cool slightly.
  4. Serve chutney at room temperature over pork, ham, chicken or turkey.
  5. 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.

Notes

  • Yields about 10 cups. Serving size is 1/4 cup.
  • 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. 

Nutrition Information

Calories 168kcal (8%) Carbohydrates 43g (14%) Protein 0.3g (1%) Fat 0.2g (0%) Saturated Fat 0.01g (0%) Polyunsaturated Fat 0.03g (0%) Monounsaturated Fat 0.02g (0%) Sodium 178mg (7%) Potassium 58mg (1%) Fiber 1g (4%) Sugar 40g (80%) Vitamin A 51IU (1%) Vitamin C 2mg (2%) Calcium 4mg (0%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 40 Serving

Amount Per Serving

Calories 168

% Daily Value*

Calories 168kcal 8%
Carbohydrates 43g 14%
Protein 0.3g 1%
Fat 0.2g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.03g 0%
Monounsaturated Fat 0.02g 0%
Sodium 178mg 7%
Potassium 58mg 1%
Fiber 1g 4%
Sugar 40g 80%
Vitamin A 51IU 1%
Vitamin C 2mg 2%
Calcium 4mg 0%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.