Description
This Homemade Peach Chutney recipe combines fresh peaches with a vibrant mix of spices, dried fruits, and a touch of sweetness to create a versatile condiment. Perfect as a topping for meats like pork, ham, chicken, or turkey, or as a flavorful dip or sandwich spread, this chutney is both easy to make and wonderfully delicious.
Ingredients
Scale
Fruits
- 4 cups fresh peaches, peeled and diced (about 6–7 peaches)
- 1 cup raisins
- 1/2 cup dried cranberries
- 1 jar McCormick crystallized ginger (about 2 oz or 1/4 cup chopped)
Liquids
- 3/4 cup apple cider vinegar
- 1/4 cup lemon juice
Vegetables
- 1/3 cup sweet onion, diced
Spices and Seasonings
- 1 tablespoon sea salt
- 1 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Sweeteners and Thickeners
- 7 1/2 cups granulated sugar
- 1 pouch Certo liquid fruit pectin
Instructions
- Prepare the Peaches: Peel and dice fresh peaches to measure 4 cups, which requires approximately 6 to 7 peaches. Set aside for use in the chutney mixture.
- 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, ground cinnamon, ground cloves, ground ginger, and granulated sugar. Do not add the pectin at this stage.
- Boil the Mixture: Bring the pot contents to a rolling boil over medium heat, stirring frequently to avoid sticking or scorching. Once boiling, continue stirring constantly for one full minute to blend the flavors and dissolve the sugar.
- Add Pectin and Thicken: Remove the pot from the heat and immediately stir in the Certo liquid fruit pectin. Continue stirring for about 5 minutes as the chutney cools slightly. This process helps the chutney thicken properly to achieve the right consistency.
- Serve: Serve the peach chutney at room temperature. It pairs wonderfully as a topping for pork, ham, chicken, or turkey, and can also be used as a dip or sandwich spread for added flavor and texture.
- Store Properly: Transfer the chutney into airtight containers. Refrigerate for up to 2 weeks or freeze for up to 4 months using a freezer-safe container. When ready to serve from frozen, thaw overnight in the refrigerator and remove from fridge 30 minutes before serving to bring to room temperature.
Notes
- Peeling peaches is easier when they are blanched briefly in boiling water, then shocked in ice water.
- Stirring constantly during boiling prevents the mixture from burning and helps dissolve the sugar fully.
- Do not add pectin until after removing from heat to avoid clumping or loss of thickening effect.
- This chutney tastes even better after resting for a day, allowing flavors to meld.
- Use sterilized jars or containers for longer shelf life and safety during storage.
