Peach Onion Chutney
Elevate your condiment game with this irresistible Peach Onion Chutney, a sweet and savory blend of ripe peaches and caramelized red onions infused with warm spices like cinnamon and ginger. This versatile chutney is perfectly balanced with a touch of tangy apple cider vinegar, the earthy pop of mustard seeds, and a hint of red pepper heat. Slowly simmered to perfection, it creates a luscious, chunky texture that's ideal for pairing with cheese boards, grilled meats, or as a vibrant sandwich spread. Ready in under an hour, this homemade chutney is easy to make and can be stored for up to two weeks, making it a flavorful addition to your kitchen staples. Perfect for foodies looking to spice up their meals, this Peach Onion Chutney recipe captures the essence of summer and transforms it into a jar of bold, mouthwatering flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium (ripe) Peaches
- 1 large Red onion
- 0.5 cup Brown sugar
- 0.5 cup Apple cider vinegar
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Crushed red pepper flakes
- 1 tablespoon Olive oil
- 0.25 cup Water
Instructions
Peel and pit the peaches, then chop them into small, bite-sized pieces. Set aside.
Peel and thinly slice the red onion.
In a medium saucepan, heat the olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, for 8-10 minutes until softened and lightly caramelized.
Add the mustard seeds to the pan and cook for 1 minute, stirring, until fragrant.
Stir in the chopped peaches, brown sugar, apple cider vinegar, water, ground cinnamon, ground ginger, salt, and crushed red pepper flakes.
Reduce the heat to low and let the mixture simmer for 30 minutes, stirring occasionally, until the peaches break down and the chutney thickens to your desired consistency.
Taste the chutney and adjust seasoning if needed. Add more sugar for sweetness, vinegar for tang, or red pepper flakes for heat.
Remove the saucepan from the heat and let the chutney cool to room temperature.
Transfer the chutney to sterilized jars or an airtight container. Store in the refrigerator for up to 2 weeks.
Serve as a condiment with cheese, meats, or as a spread on sandwiches.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 77.4 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 423 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
