What Is Peach Chutney?

Terrie Brockmann

Peach chutney is a condiment made of fruit, sugar, and an acid-like vinegar. This chutney is very popular in many cuisines, including English, American, and South African. Although chutneys are common in India, peach chutneys are more popular in Western cuisines. The chutney may be sweet and spicy or sweet and savory, depending on the spices and other ingredients used. Many cooks serve it with meats, such as chicken, pork, or ham, as well as fish.


Although many people eat peach chutneys on meats, they are also popular as bread spreads. In India, chutney and fried bread, called roti, make a good snack or side dish for a meal. Indian chutneys are typically made fresh for each meal, but in other cuisines, the chutneys are preserved by refrigeration or canning in jars.

Doughnut peaches.
Doughnut peaches.

Generally, when making a fruit chutney, a cook boils the vinegar and sugar together before adding the other ingredients. The vinegar may be cider, wine, or malt vinegar. Some people prefer the lighter flavor of lemon juice, but the acid of vinegar is a better preservative. The sugar may be white or brown sugar.

Jalapeno peppers are often added to savory peach chutneys.
Jalapeno peppers are often added to savory peach chutneys.

The spices a cook uses to make the peach chutney affect the flavor. Sweeter chutneys often have spices like cinnamon, whereas savory peach chutneys rely on mustard seeds, cumin, and other heartier spices. Ginger — both freshly grated and dry —, red chilies, and black pepper add a zesty flavor.

Black pepper adds zest to peach chutney.
Black pepper adds zest to peach chutney.

Peppers are another common ingredient. Sweet red peppers may be used in sweet peach chutney or the more savory version. Jalapeno peppers and dried or fresh chili peppers are frequently added to the hot, savory chutneys. Garlic, onions, and shallots are also popular additions.

Sweet peach chutney often contains other fruits. Sweet or green apples add texture and flavor. A cook may add bananas, raisins, and other fruits. Any type of raisin may be added, including white and golden raisins.

When cooking the peach chutney, firmer peaches need longer cooking. Longer cooking time also thickens the syrup, but it is easy to scorch the chutney. The old method of cooking chutney was slow on very low heat. Most modern recipes suggest higher temperatures, which increase the chance of ruining the batch. A cook needs to be vigilant when making cooked chutneys.

There are several places to find recipes for peach chutneys. Frequently, a cook can find recipes by searching the Internet for "peach chutney recipe." Some food authors have written cookbooks that feature chutney recipes. Often books on Indian cuisine or relishes and preserves have recipes for peach chutneys.

Sweet peach chutney often contains other fruits like green apples.
Sweet peach chutney often contains other fruits like green apples.

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Discussion Comments


@fify-- Oh yea, there are many different ways to eat peach chutney. I serve it all the time with appetizers when I have people over, or on cheese platters. It's a good condiment for lots of different dishes. I also like the variations like peach and apple chutney and peach and apricot chutney.

What type of vinegar do you use? I've been using apple cider vinegar and I think that would make a peach and apple chutney even better. I do recommend trying it with hot pepper sometime. It takes the chutney to a whole different dimension. There is a sour flavor, spicy and also sweet.


I made peach chutney for the first time yesterday. I think it turned out well. It is very easy to scorch this chutney as the article said. Keeping it on low heat after it boils and stirring every once in a while does the trick. I simmered mine for a long time but made sure to give it a stir every now and then.


I like sweet peach chutney with raisins or cranberries. It's very, very good on meat. Onions go really well too although I do leave them out sometimes. If I do include onions, I saute with brown sugar until they are golden brown to sweeten them. I think that works far better than putting them in with the peaches raw. I don't use red pepper but I do use a little bit of cinnamon and ginger.

We visited a peach orchard last year and brought home tons of peaches. I made a large batch of peach chutney and used the rest for cobbler and to eat fresh. The chutney got over so fast that I regretted not having made more. My husband and kids devoured it. My husband was even having it on plain bread as a snack.

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