Sweet and Sour Peach Chutney
In India, chutney is the condiment of choice. Their sweet-savoury, tart-spicy balance adds intrigue to many dishes. This light, fresh chutney is a great way to maximize end-of-season peaches before they fade away from markets. The flavour will develop and become even more balanced if you wait at least a week before using it. Add the chutney to grilled cheese, roasted chicken or pork, pan-seared tempeh, and cooked grains. It’s also terrific with soft, mildly pungent cheeses like brie.
Peachy keen
Peach pits can be clingy or easily come away, depending on the variety of the fruit. If using freestone peaches, run a knife around the circumference of each peach. Its halves should be easy to twist apart. If using clingstone peaches, it’s easier to remove the peach flesh from the pit in chunks using a paring knife.
This recipe was originally published in the September 2025 issue of alive magazine.
Sweet and Sour Peach Chutney
Ingredients
- 1 lb (450 g) peaches
- 1/4 cup (60 mL) dried currants
- 1 small red onion, thinly slivered
- 1/3 cup (80 mL) apple cider vinegar
- 1/4 cup (60 mL) honey
- 2 Tbsp (30 mL) finely chopped fresh gingerroot
- 2 Tbsp (30 mL) finely chopped rosemary
- Zest of 1 lemon
- 3/4 tsp (4 mL) dried red pepper flakes
- 1/2 tsp (2 mL) ground allspice
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
Directions
01
Using tip of paring knife, slice small “x” in bottom of each peach. Bring large pot of water to a boil. Place peaches into boiling water for 1 minute. Using slotted spoon, remove from water and transfer to large bowl filled with ice water. Let cool until just comfortable to handle. Peel skins off peaches by hand but use knife for any stubborn spots. Chop peeled and pitted peaches into 1/2 inch (1.25 cm) chunks (see tip).
02
In large pot, combine peaches, currants, onion, cider vinegar, honey, ginger, rosemary, lemon zest, red pepper flakes, allspice, salt, and black pepper. Cook over medium, uncovered and stirring occasionally, until peaches soften and start to fall apart when stirring chutney, and most liquid is gone, about 30 minutes.
03
Let chutney cool and then place in 2 - 1 cup (250 mL) jars. Seal shut and refrigerate; keeps for up to 3 weeks in fridge or freezer for up to 4 months.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
