Chutney is a relish or preserves made from fruits or vegetables. Peach or orange chutney is often eaten with chicken or fish. Tomato chutney is often eaten with bread or butter.
By now you know I am a huge fan of jams and fruit chutneys. Every time I see fresh stone fruits like apricots and peaches in the season, a part of me wants to make a condiment. I think it’s because the season for these is so short. Right?
If you have never made chutney before you are in for a treat. I can eat this one with a teaspoon right out of the jar. It’s sweet, spicy, tangy yet so soft it melts in the mouth.
The sweetness from the sugar, with the spicy chilly flakes along with the warm spices of cinnamon, cardamom, and ginger when combined with the favor of peaches is one you will never forget.
Why make this chutney
When you have peach chutney or peach preserves in the house, it’s easy to turn out delicious and creative meals. This recipe is colorful, flavorful, and not overly sweet. This chutney is similar to making jam but with much less sugar and lots of added warm spices for flavor including some spicy chilly flakes. Most of the ingredients used are simple pantry staples with seasonal peaches. You can serve chutney over roast or baked chicken. It is great to add in sandwiches and wraps along with cheese or meat. As a kid, I loved to eat this chutney with flatbread and omelet!
Step-by-step: Peach chutney recipe
Peaches – Sore an X at the bottom of the peaches and drop them in hot boiling water. Blanch them for 3 to 5 minutes. Let cool for 5 minutes then peel and roughly chop them.Pro tip – scoring an X at the bottom will make it easier to peel them as the skin shrinks.
Combine – In a medium saucepan or small skillet over medium heat add all the ingredients except chili flakes.Pro tip – I find adding the chili flakes later preserves the color of the peaches. Boil – Cook on medium-high heat until all the sugar has dissolved then bring to a boil and let it boil for 2 minutes.Pro tip – At first the mixture will appear dry. As the sugar melts it will become thick and syrupy.
Mash – Use a potato masher to mash the fruit. Reduce the heat to a low simmer or medium-low.Pro tip – mashing the fruit will help squeeze all the juice from the fiber of the fruit.
Simmer – Continue to cook on a low simmer for 10 to 20 minutes. Then add the chili flakes and continue to simmer for another 10 minutes until thick.Pro tip – to make it less spicy omit the chili flakes. You can even throw in a handful of raisins for added sweetness. Cool – when most of the moisture has dried out, cool in the pan for 10 minutes then transfer to a sterilized mason jar and store in the fridge.
Storage
I always refrigerate my chutneys. This peach chutney will last in the fridge sealed for 2 months. And once opened, use it within four weeks. If you store the chutney in sterilized jars, using the canning process, you can store it at room temperature for 12 months in a cool dry place in the pantry.
Frequently asked questions
How to use this peach chutney?
A good chutney is a perfect condiment to use as a sandwich spread. Serve it with meat such as chicken, turkey, lamb, or pork. Try a chicken roast sandwich with this peach chutney as the spread. Or brush the chutney over boneless chicken breast and bake until it is moist and tender. You can even glaze a roast chicken with chutney during the final 10 minutes of roasting. Also, chutney and cheese are a classic combination in sandwiches that never fail. And try a cream cheese such as brie using chutney as a spread on bread before you toast it. Wrap a wheel of brie in puff pastry topped with chutney. Bake until golden, then serve as a cheese dip with crackers or veggies sticks.
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