This Beginner’s Pepper-Peach Chutney Recipe yields a small quantity (about 2 cups) — ideal if you’re trying chutney for the first time. It’s somewhat sweeter and milder than many chutney recipes. Spicier, more pungent versions can be an acquired taste. Because this refrigerator recipe isn’t intended for canning, you may adjust the amount of hot pepper and sugar to your liking. When making recipes intended for canning, be sure to follow the instructions exactly. Try this chutney with grilled chicken or pork, or as a surprise addition to a grilled cheese sandwich.
2 cups peeled, pitted and coarsely chopped peaches (or nectarines)
1/4 cup chopped onion
1/4 cup sweet peppers, seeded and chopped
1 tsp finely minced hot chile peppers (or 1/2 tsp red pepper flakes)
1/2 cup brown sugar, firmly packed (or 4 tbsp honey)
2 tbsp raisins or currants
Zest and juice of half a lemon
1/4 cup cider vinegar
2 cloves garlic, peeled and minced
1/2-inch piece of ginger, peeled and minced
1/2 tsp mustard seeds
1/4 tsp salt
Peel the peaches (see “Processing Peaches” in Peachy Keen Peach Recipes: Putting Summer’s Sweetest Fruit to Use for easy peach-peeling instructions). Bring all ingredients to a boil over medium-high heat. Reduce heat to medium-low, and simmer the mixture for 35 to 45 minutes, stirring frequently. The chutney is finished cooking when it is thick and spreadable. It will keep for at least 2 weeks in the refrigerator.
Read more: Perfectly ripe peaches are tasty on their own or pair well with a variety of flavors. Learn how to cook and preserve this summer fruit in Peachy Keen Peach Recipes: Putting Summer’s Sweetest Fruit to Use.
Photo By Tim Nauman