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Peach Chutney, Sweet and Spicy

August is peach season here, luscious peaches drippy with sweet juicy tang and flavor that makes you think of falling in love. Ok, it’s a fruit but still.

These fruits are fleeting. Ripe peaches don’t keep long and if you have a tree or bought the 1/2 bushel size on whim, well then, chutney comes in handy. It’s not too difficult and is incredibly delish, especially with warming curries once the winter sets in again or the old standbys like ice cream or toast with oat butter.

Sweet and Spicy Peach Chutney


  • 6-8 Cups peeled peaches, diced (10-12 Medium Peaches)
  • 1/2 medium onion, finely diced
  • 3 hot peppers or to taste (at least one red if possible for color), diced
  • 3-5 garlic cloves
  • 1/4 teaspoon salt
  • 1 tablespoon ginger root, minced (about 1 inch piece0
  • 1/4 brown sugar
  • 1/2 cup cane sugar
  • 1-2 Tablespoons apple cider vinegar
  • 1/3 cup raisins


  1. Add all ingredients to a nonreactive pot so that it is no more than 2/3 full.
  2. Bring to quick boil then turn down heat and simmer until peaches are slightly translucent. Stir frequently to be sure nothing is sticking and the mixture is cooking evenly.
  3. Adjust seasonings.
  4. Store in the refrigerator or water bath can in sterilized jars for 20 minutes to preserve without refrigeration.

Notes and Ideas

Spices are a matter of personal preference. You can try cloves and allspice if you like or even coriander. The flavor of your peaches will also affect how you adjust the seasonings. Don't be shy about tinkering with the quantities -- this is a very forgiving process,