Description
This homemade peach chutney is a flavorful and versatile condiment made from fresh peaches, dried fruits, spices, and a touch of ginger, cooked to a perfect thick consistency. It pairs wonderfully with pork, ham, chicken, turkey, or can be used as a dip or sandwich spread. With a balanced blend of sweet, tangy, and spicy notes, this chutney is easy to prepare and can be stored refrigerated or frozen for later enjoyment.
Ingredients
Scale
Fresh Ingredients
- 4 cups fresh peaches, peeled and diced (about 6–7 peaches)
- 1/3 cup sweet onion, diced
- 3/4 cup apple cider vinegar
- 1/4 cup lemon juice
Dried Fruits & Spices
- 1 cup raisins
- 1/2 cup dried cranberries
- 1 jar McCormick crystallized ginger (about 2 oz or 1/4 cup chopped)
- 1 tablespoon sea salt
- 1 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Other Ingredients
- 7 1/2 cups granulated sugar
- 1 pouch Certo liquid fruit pectin
Instructions
- Prepare the peaches: Peel and dice fresh peaches until you have about 4 cups. Set them aside for combining with other ingredients.
- Combine ingredients: In a large pot, add the diced peaches, apple cider vinegar, lemon juice, raisins, dried cranberries, diced sweet onion, chopped crystallized ginger, sea salt, allspice, cinnamon, cloves, ground ginger, and granulated sugar. Do not add the fruit pectin yet to avoid premature thickening.
- Cook the chutney: Place the pot over medium heat and bring the mixture to a rolling boil. Stir regularly to prevent the mixture from sticking or scorching at the bottom. Once it reaches a rolling boil, continue to stir constantly for one minute to properly cook the ingredients.
- Add pectin: Remove the pot from heat immediately and stir in the Certo liquid fruit pectin thoroughly. Continue stirring the chutney for about 5 minutes as it cools slightly, which helps it thicken to the desired consistency.
- Serve or store: Serve the chutney at room temperature as a savory-sweet topping for pork, ham, chicken, or turkey. It also works great as a dip or sandwich spread.
- Storage: Transfer the chutney into airtight containers and refrigerate for up to 2 weeks. For longer storage, freeze in a freezer-safe container for up to 4 months. When ready to use, thaw overnight in the refrigerator and bring to room temperature about 30 minutes before serving to enhance the flavors and texture.
Notes
- Peeling peaches makes for a smoother texture; to peel easily, blanch peaches briefly in boiling water and then plunge into ice water.
- Stirring constantly during boiling prevents burning and ensures even cooking of the chutney.
- Adding pectin after boiling is crucial for proper thickening without clumping.
- The chutney pairs especially well with grilled or roasted meats for a balanced sweet and savory flavor.
- Unopened airtight jars stored in the refrigerator extend the chutney’s freshness beyond two weeks.
- Adjust sugar quantity slightly if a less sweet chutney is preferred, but note this can affect shelf life and thickening.
