The Only Fruit Chutney Recipe You’ll Ever Need (And It’s Peachy Keen!)
If you’re looking for the perfect chutney recipe, look no further. This easy peach chutney recipe can be used with a variety of fruits and is great on crackers, sandwiches, or even cheese plates. Create your own signature chutney with the only chutney recipe you’ll ever need from Jorj’s kitchen!
When your brother-in-law calls on the way to your house to visit and asks if you want him to bring you some peaches, you say, “Yes”!
And when he shows up at your house with a bag, a basket, and a box full of peaches, you say, “Thank you.”
And on the day, he leaves, and all those peaches are lined up on your counter waiting for your inspiration, you say, “What can I make?”
Then it hits. Peach chutney.
Chutney is a condiment made with fruit and spices. I keep jars of chutney in my pantry. If guests drop by unexpectedly, I use chutney on top of goat cheese or cream cheese as an appy.
Chutney spices up my bacon and cheese panini sandwich and is just lovely spooned over pork or chicken. A spoonful of chutney added to your homemade chicken salad makes for a nice twist.
Mix it into mayo for a yummy condiment on your turkey sandwich or into sour cream for an easy dip.
Think of chutney as a spicy jam and you will find all sorts of things to do with it.
Here’s my recipe for a simple, fresh chutney that will last for weeks in your fridge.
It’s easy to prepare and a lot better than those in the jar because you taste the freshness of the fruit and control the amount of heat.
You can make chutney with pears, apples, mangos… really any fruit will work well.
All you do is throw everything into a pot and simmer until the fruit begins to break down, merging all the flavors together.
It’s fun to make, yummy to eat and a treat to share with family and friends.
Hey, brother-in-law, these peaches were just peachy keen!
30 minutes ’til ready!
Appetizers, Spreads, Dip, Lunch
1 tablespoon olive oil
1 poblano pepper, seeded and finely diced, about ½ cup
2 to 3 medium-hot cherry peppers, seeded and finely diced, about ½ cup
½ red onion, peeled and finely diced, about ½ cup
6 ripe peaches, peeled and diced, about 3 cups
6 medium tomatoes, peeled and diced, about 3 cups
2 tablespoons brown sugar
1 teaspoon Chinese Five Spice
1 teaspoon kosher salt
½ teaspoon coarse black pepper
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Heat the olive oil in a deep pot over medium-high heat. Add the peppers and onion and cook until just soft, about 2 to 3 minutes. Stir in the peaches and tomatoes. Stir in the brown sugar. Bring everything to a boil and then reduce the heat to medium-low. Season with Chinese Five spice, salt, and pepper. Simmer until the peaches just begin to break apart and the chutney thickens about 20 to 25 minutes.
The longer you simmer, the thicker the chutney!
Cool to room temperature and store in an airtight container for up to 3 weeks in the fridge.
To peel the peaches and tomatoes, use a sharp knife to cut slits in the top. Place into boiling water for a minute or two. Remove and cool slightly. The peel will come off easily from the slits.
After you peel the tomatoes, you can squeeze out the extra juice and seeds by pushing them gently through a colander.