Peach Jalapeno Chutney

4 from 1 vote

This easy Peach Chutney is the perfect balance of sweet, spicy, and tangy. With the bright spark of fresh jalapeño and the natural sweetness of ripe peaches, it’s as versatile as it is delicious, elevating everything from simple grilled pork or chicken to elegant cheese boards. You get a little summer in every bite!

Prep Time25

Cook Time35

Total Time1

Course: Sauces Dressings and Marinades

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

1/2 cup club soda or enough so the peaches come in contact with the club soda to prevent browning
2 pounds peaches ripe but firm (12-14 peaches)
2 tablespoons olive oil
1 small sweet onion or 1/2 medium, finely chopped (1 heaping cup)
1/2 teaspoon salt
2 medium jalapeno peppers seeded if desired, finely chopped
1 tablespoon minced fresh ginger
1/4 cup apple cider vinegar
2/3 cup granulated sugar

Instructions

Pour the club soda into a medium bowl. Peel, pit, and slice the peaches and place them in the club soda. Stir so the peaches are in contact with the club soda but not fully submerged to prevent browning.
Scoop the slices onto a cutting board, reserving the club soda, and coarsely chop. Return the chopped peaches to the club soda and set aside.
Heat the olive oil in a small saucepan over medium-high heat. Add the onion and salt. Reduce heat to low and cook for 4-5 minutes or until softened.
Add the jalapeno and ginger. Cook for 2-3 minutes or until beginning to soften. Add the chopped peaches with the club soda and peach juices, apple cider vinegar, and sugar.
Bring to a boil. Reduce heat to medium-low and simmer for 30 minutes, stirring frequently, or until thickened.
Turn off the heat and let cool; the chutney will thicken more upon standing. The consistency should be thick, chunky, and jam-like.
Transfer to a covered container and refrigerate up to 5 days. If not used, freeze until needed.

Notes

Yield: 2 cups

SUBSTITUTIONS:

If fresh peaches aren't available, I recommend frozen peaches over canned. Frozen peaches are going to be watery after thawing, but you can use that liquid when simmering the chutney.
Canned peaches often contain a high level of sugar, so if you want to use canned peaches, opt for peaches in 100% juice and use the juice to simmer the chutney.

TIP:

Chop the peaches by hand rather than using a food processor for the best texture. This keeps the chutney chunky and prevents it from turning into peach sauce as it cooks. Aim for uniform pieces so everything cooks evenly.

MAKE AHEAD:

The flavor improves once all the flavors meld so it’s perfect to make ahead.
Store in the refrigerator for up to five days or freeze for up to three months.
This recipe is not written for water bath canning.

Nutrition