Tomato Peach Chutney
Elevate your condiment game with this irresistible Tomato Peach Chutney, a delightful fusion of summer’s finest flavors. This recipe combines ripe, juicy tomatoes and sweet peaches with a medley of warm spices like cinnamon and cloves, balanced perfectly by a tangy splash of apple cider vinegar and a hint of heat from crushed red pepper flakes. Slowly simmered to perfection, the chutney develops a rich, thick texture that’s bursting with complex, sweet-savory notes. Perfect for pairing with grilled meats, roasted vegetables, or a cheese platter, this homemade chutney is easy to make and ideal for gifting or preserving. Whether served warm or chilled, this deliciously versatile condiment is a must-try addition to your kitchen repertoire.
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Recipe Information
Ingredients
- 4 medium ripe tomatoes
- 3 medium ripe peaches
- 1 small yellow onion
- 1 tablespoon ginger
- 2 cloves garlic
- 0.5 cup apple cider vinegar
- 0.5 cup brown sugar
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
Start by preparing the ingredients. Dice the tomatoes and peaches into small pieces, peel and finely chop the onion, mince the garlic, and grate the ginger.
Heat the olive oil in a medium saucepan over medium heat.
Add the chopped onion to the pan and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the diced tomatoes and peaches to the pan and stir well.
Pour in the apple cider vinegar and add the brown sugar, stirring until the sugar is fully dissolved.
Sprinkle in the cinnamon, cloves, red pepper flakes, and salt, then stir everything together.
Reduce the heat to low and let the mixture simmer gently for 40-45 minutes, stirring occasionally, until the chutney thickens and the flavors meld together.
Taste and adjust seasoning if needed.
Remove the pan from heat and allow the chutney to cool slightly before transferring it to sterilized jars.
Store the chutney in the refrigerator for up to two weeks, or process in a water bath canner for long-term preservation.
Nutrition Facts
Calories |
89 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 17.1 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 241 mg | 5% | |
*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.
