Spicy Peach Chutney
Bursting with the sweet juiciness of ripe peaches and layered with bold, aromatic spices, this Spicy Peach Chutney is the ultimate blend of sweet, tangy, and spicy flavors. Featuring a lively combination of fresh jalapeños, grated ginger, and a splash of apple cider vinegar, this easy-to-make condiment brings an irresistible zing to any dish. Simmered to perfection with warm spices like cinnamon and cumin, and balanced with a touch of brown sugar, this chutney achieves a luscious texture and a flavor profile that’s both comforting and daring. Perfectly versatile, it makes a delightful pairing with grilled meats, roasted vegetables, or even a simple cheese platter. Ready in under an hour, this vibrant chutney will quickly become a go-to accompaniment to elevate your meals.
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Recipe Information
Ingredients
- 6 whole (about 2 pounds) ripe peaches
- 1 medium, diced red onion
- 2 small, finely chopped jalapeño peppers
- 1 tablespoon, grated fresh ginger
- 2 minced garlic cloves
- 0.75 cups apple cider vinegar
- 0.5 cups, packed brown sugar
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cumin
- 0.25 teaspoons red chili flakes
- 1 teaspoon mustard seeds
- 1 teaspoon salt
- 0.25 cups water
Instructions
Peel, pit, and dice the peaches into small cubes. Set them aside.
In a large saucepan or pot, heat a small amount of oil over medium heat.
Add the mustard seeds and toast until they start to pop, about 1 minute.
Stir in the diced red onion and sauté until softened, about 3 minutes.
Add the chopped jalapeños, grated ginger, and minced garlic. Cook for another 2 minutes, stirring frequently.
Pour in the apple cider vinegar, brown sugar, and water. Stir well to combine and bring the mixture to a simmer.
Add the diced peaches, ground cinnamon, ground cumin, red chili flakes, and salt. Stir thoroughly.
Reduce the heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until the chutney thickens and the peaches break down.
Taste and adjust seasoning if needed (add more salt or chili flakes for additional heat).
Remove the chutney from the heat and let it cool slightly.
Transfer the chutney to sterilized jars if preserving, or store in an airtight container in the refrigerator for up to 2 weeks.
Serve the chutney warm, at room temperature, or chilled as desired.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 142.8 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2774 mg | 59% | |
*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.
