Peach chutney is a classic chutney recipe
and a great way of enjoying the taste of juicy peaches when their short season is over. Adding spices stops peach chutney from being too sweet, and gives it a bit of kick. This is the perfect chutney to pair with cold meats or serve with a cheeseboard.
We’ve never met anyone who doesn’t love the taste of fresh peaches in summer. But unfortunately the season for truly good, ripe peaches is all too brief (as anyone whose bitten into a rock hard peach in winter will know). If you love the sweet, heady taste of peaches at their best, why not turn them into a chutney and preserve them to enjoy for months to come. Chutney making is one of the oldest and easiest ways of preserving summer fruits to enjoy at a later date. Unlike making jam, you won’t need a sugar thermometer, so if you’re new to preserving then this peach chutney recipe is a really easy place to start.
All you need to make this peach chutney is a large preserving pan and some clean, sterilised jars to store your finished relish in. Preserving pans are widely available from large supermarkets and kitchen shops. Look for ripe peaches that are heading past their prime and are marked down in the supermarket - the riper the better.
This spiced peach chutney features lots of popular chutney spices like cloves and cinnamon, to give it that distinctive taste. Turmeric helps intensify the colour, while dried chilli flakes bring the heat – you only need ½ teaspoon, because a little goes a long way.
Why not make this spiced peach chutney as edible gifts
for friends and family? Just follow our simple recipe below.
1. Heat the oil in the preserving pan, add the onions and cook for 5 minutes until softened. Add the ginger, mustard seeds, turmeric, chilli flakes, ground cloves, cinnamon and salt. Cook for a couple of minutes to allow the spices to release their flavour. Add the peaches, raisins, sugar and vinegar, then stir gently until the sugar has dissolved, being careful not to break the peaches too much.
2. Allow the chutney to cook for about 1 hour on a gentle heat, stirring often, until it is thick enough to mound onto a spoon.
3. Pot the chutney into sterilised jars, seal and label when cold.