This 30-minute easy to make, deliciously sweet, sour, and spicy peach chutney goes wonderfully well with all types of snacks. Plus, this awesomely delicious peach chutney can easily be customized to your taste!
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Peach chutney is an ideal and delicious balance of sweet and sour fruity and warm spicy flavors. It is fuss-free, super simple to make, and is a gorgeous summer delight to couple indubitably with anything!
Pair this peach chutney to perk up the flavors of any food. Serve alongside chips, curries, dals, sandwiches, rice, couscous, or other grains — whatever you choose it would always taste divine.
If you end up having lots of peaches at home and are not certain what to do with them, then this is a perfect recipe for you to try. It’s because it’s a great way to use up those leftover peaches. You will love the flexibility of this chutney. It accompanies everything well!
So make it and enjoy it for a couple of months. However, I would highly doubt that this chutney would last that long, because this peach chutney is so addictive and finger-licking good. So at my home, it finishes pretty quickly. :)
More delicious peach recipes to try:
Eggless Peach Chocolate Brownies
Peach season is here, and stores are flooded with peaches. We usually end up buying so many peaches thinking of eating them, because how can you resist not buying those luscious fresh peaches? And usually, they ripe too fast and we end up with plenty of peaches at home.
I get it, it happens with everyone. Doesn’t that happen to you also?
If you follow my site, then you might remember that I love peaches so much. Every year I look forward to this season so that I can relish more and more of this divine fruit.
And when I am done with eating them as they are, I make sure to create some new and enticing recipes using peaches. Because you can’t just have enough of this beautiful fruit — peach. Isn’t it?
Thus, I make this mouth-watering good peach chutney to use those fresh peaches when they are on full swing. Because it tastes great and has a good shelf life. Yes, it stays fresh for 2 months in the refrigerator.
What is Peach Chutney?
Peach chutney or Aadoo (आड़ू) chutney is an Indian style sweet, sour, and spicy gingery peach chutney or condiment (or you may also call it relish) that pairs well with almost all kinds of food.
What type of peach is best for the Peach Chutney recipe?
This peach chutney is best when made with ripe peaches. But you can also use underripe or overripe peaches for this recipe. Basically, any type of peaches would work here. The recipe will be the same, just the cooking time will vary with the different variety of peaches.
What are the ingredients needed for the Peach Chutney recipe?
To make this Indian style sweet and spicy peach chutney, you only need simple and handy ingredients.
These ingredients are:
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Essential Indian chutney spices (cloves, peppercorns, cumin seeds, fennel seeds, coriander seeds, mustard seeds, bay leaves, cinnamon stick, star anise, salt, and red chili powder)
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Onions
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Garlic
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Ginger
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Brown Sugar
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Apple cider vinegar
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Peaches
Love this peach chutney? Then you may also love these chutney recipes:
What can I use in place of brown sugar in Peach Chutney?
To get the most delicious flavors of this peach chutney, I would recommend using brown sugar in this recipe. However, if you don’t have brown sugar, or you don’t like the taste of it, then you can substitute it with any of the followings:
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Refined or crystal sugar
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Coconut sugar
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Dates paste
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Honey
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Maple sugar
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Palm sugar
How To Serve Peach Chutney?
Peach chutney can be served with nearly everything. You just name a dish, and there are higher chances that you can accompany this chutney with that dish. For serving this peach chutney you can get creative to kick it up another notch.
Yeah, I know that’s the beauty of this delicious chutney. :)
Below are some examples of how you can relish this peach chutney:
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It tastes great with grilled vegetarian or meat dishes.
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You can also serve it as a side dish for your flatbreads.
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Have it with tacos, tostadas, Quesadilla,or wraps.
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You can also spread it on your sandwich bread or burger bun.
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To make an Indian meal, serve it with dal and rice, or serve it with some paratha, or with curry and naan.
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Or just pair it with some chips or crackers. The serving options are unlimited.
This chutney tastes also great with delicious Indian vegetarian kababs are Hara Bhara Kabab, Dahi ke Kebab, or Sweet Potato Pumpkin Kebab.
This Sweet Sour & Spicy Peach Chutney:
✓ is super tasty and addictive
✓ goes beautifully well with almost every meal
✓ has a perfect balance of sweet, sour and spicy zest
✓ stays fresh up to 2 months
✓ can easily be customized.
✓ makes a great holiday gift
✓ is ready under 30 minutes
How To Make Peach Chutney?
Making peach chutney is very simple. This is how it is done in 7 easy steps:
Step 1: Dry roast spices and crush them. Set them aside.
Step 2: Blanch, peel, and chop peaches.
Step 3: Sauté whole spices with onion, ginger, garlic, and red chili in the oil.
Step 4: Add chopped peaches, salt, sugar, crushed spices, apple cider vinegar, and red chili powder.
Step 5: Cover and cook until softened.
Step 6: Mash, and cook further until jammy and thick.
Step 7: Let it cool and store in canning jars. Done.
You can get the full written recipe in the recipe box on this page.
Can I freeze Peach Chutney?
Yes, this is completely freezable. You can freeze this chutney in an ice tray. Once they are frozen, transfer the chutney cubes into ziplock bags. Freeze for up to 6 months. When you want to enjoy peach chutney, just thaw them overnight in the refrigerator.
Following are some awesome tips, tricks, and variations to make the best peach chutney at home:
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Depending upon the taste of your peaches, you can adjust the taste of this chutney by adjusting the flavor levels of this chutney.
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If your peaches are too sweet, then feel free to reduce the amount of sweetener.
-
Omit the blanching steps when using overripe peaches. Because the skin will come off easily without blanching.
-
To get more rich and caramelized flavors, I used vegetable oil in this recipe. If you don’t want to use any oil, then sauté onion, ginger, and garlic without oil. And then dump-in all the ingredients.
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Apple Cider Vinegar (ACV) tastes best here, but if you don’t have ACV handy, then you can swap it with white vinegar, lemon, or lime juice. The amount of other acidic agents depends on the sweetness of your peaches. So start with 2 tablespoons of white vinegar or lemon/lime juice, and then slowly increase the amount until you get the desired taste.
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Red chili powder is optional here. If you think chutney is too spicy for you then omit to add any red chili powder.
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I have used red mild chilies in this recipe. If you don’t want to use chilies, then you can simply avoid it. Or you can use chopped jalapeno or serrano peppers.
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Use habanero chili to make Peach habanero chutney recipe.
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Red chili powder can also be replaced with some crushed red pepper flakes or cayenne pepper.
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You can also add some raisins, and sliced ginger to this peach chutney.
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Use dates to make peach date chutney.
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Add some basil leaves at the end, to make peach basil chutney.
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If you don’t want to roast and crush spices, then you can substitute roasted crushed spice with 2 tablespoons of allspice.
Just try it once, and I am sure you’ll be making more soon afterwards. It’s that delicious. :)
If you’re looking for more ideas with your summer peach, then check out these peach recipes:
Caramelized Peach Pesto Tart with Blueberries
No Churn Peach Blueberry Ice Cream
Black Eyed Bean Zucchini Peach Curry
Instant Peach Jalebi Topped with Cream and Pistachio
Peach Chutney (Step-by-step photo instructions)
How To Make Coarse Spice Powder For Peach Chutney //
- Place a large pan on a low heat and add the fennel seeds, cumin seeds, mustard seeds, coriander seeds, cloves, and fennel seeds.
- Toast spices for a few minutes or until they are fragrant.
- Once done, transfer toasted spices to a mortar and crush them coarsely with the help of a pestle. Keep it aside.
How To Make Peach Chutney //
- Add the peaches to a large bowl. Fill the bowl with the boiling water and set aside for 2 minutes.
- Then transfer them to the ice water with a slotted spoon.
- Once the peaches are cool enough to handle, pinch off and discard the skins.
- Next, remove the pit and then chop them into small pieces.
- Heat 3 tablespoons oil in a pan on medium heat.
- Add, bay leaves, star anise, and cinnamon sticks to the pan.
- Sauté for a few seconds and add chopped onions, chopped chilies, chopped ginger, and chopped garlic.
- Stir well to combine and sauté for 2 minutes on medium heat.
- Now add the chopped peaches into the pan and give them a good mix.
- Add crushed spice powder, salt, brown sugar, apple cider vinegar, and mix well.
- Cook for about 1 minute and add red chili powder to the pan. Mix well to combine.
- Cover the pan, and cook for 8-10 minutes over medium-low heat or until peaches are soft and translucent.
- Mash them with a potato masher, and simmer for additional 2 minutes until thick and jammy.
- Do not cook chutney until it is very thick, this is because the chutney will thicken as it cools down. Now, turn off the heat, and remove the pan from heat. Let it cool completely at room temperature before storing in a jar.
How To Store Peach Chutney //
- To store, ladle the chutney into a sterilized jar. Tap the jar lightly on a flat surface to release any air bubbles. Seal the jar with the lid. Store the chutney jar in the refrigerator. It stays fresh up to 2 months in the refrigerator.
Recipe Card
Peach Chutney [Recipe]
★★★★★
(Rating: 5 from 44 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 30 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Condiments | Indian | 12-14 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 30 calories | 1 serving (1 tablespoon) |
INGREDIENTS
For Peach Chutney //
- 1 medium-sized yellow onion, chopped
- 1 star anise
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon red chili powder (you can also use cayenne pepper)
- 1 teaspoon salt, or to taste
- 1/3 cup apple cider vinegar
- 1/3 cup brown sugar
- 2 bay leaves
- 2 cinnamon sticks (1 inch each)
- 2 tablespoons mild red chili, chopped & seeds removed
- 3 tablespoons vegetable oil
- 7-8 cloves
- 7-8 peppercorns
- 8 Peaches or 580 grams
- Boiling hot water
INSTRUCTIONS:
How To Make Coarse Spice Powder For Peach Chutney //
- Place a large pan on a low heat and add the fennel seeds, cumin seeds, mustard seeds, coriander seeds, cloves, and fennel seeds.
- Toast spices for a few minutes or until they are fragrant.
- Once done, transfer toasted spices to a mortar and crush them coarsely with the help of a pestle. Keep it aside.
How To Make Peach Chutney //
- Add the peaches to a large bowl. Fill the bowl with the boiling water and set aside for 2 minutes.
- Then transfer them to the ice water with a slotted spoon.
- Once the peaches are cool enough to handle, pinch off and discard the skins.
- Next, remove the pit and then chop them into small pieces.
- Heat 3 tablespoons oil in a pan on medium heat.
- Add, bay leaves, star anise, and cinnamon sticks to the pan.
- Sauté for a few seconds and add chopped onions, chopped chilies, chopped ginger, and chopped garlic.
- Stir well to combine and sauté for 2 minutes on medium heat.
- Now add the chopped peaches into the pan and give them a good mix.
- Add crushed spice powder, salt, brown sugar, apple cider vinegar, and mix well.
- Cook for about 1 minute and add red chili powder to the pan. Mix well to combine.
- Cover the pan, and cook for 8-10 minutes over medium-low heat or until peaches are soft and translucent.
- Mash them with a potato masher, and simmer for additional 2 minutes until thick and jammy.
- Do not cook chutney until it is very thick, this is because the chutney will thicken as it cools down. Now, turn off the heat, and remove the pan from heat. Let it cool completely at room temperature before storing in a jar.
How To Store Peach Chutney //
- To store, ladle the chutney into a sterilized jar. Tap the jar lightly on a flat surface to release any air bubbles. Seal the jar with the lid. Store the chutney jar in the refrigerator. It stays fresh up to 2 months in the refrigerator.
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NOTES:
- The cooking time may vary depending upon the peaches. The peaches I used were ripe but not too soft, so it took me about 12 minutes to get them perfectly cooked. Yours might take a few minutes more or less.
- This chutney stays fresh up to 2 months in the refrigerator.
- If you want, you can remove the bay leaves, star anise and cinnamon sticks before storing the chutney.
- Depending upon the taste of your peaches, you can adjust the taste of this chutney by adjusting the flavor levels of this chutney.
- If your peaches are too sweet, then feel free to reduce the amount of sweetener.
- Omit the blanching steps when using overripe peaches. Because the skin will come off easily without blanching.
- To get more rich and caramelized flavors, I used vegetable oil in this recipe. If you dont want to use any oil, then sauté onion, ginger, and garlic without oil. And then dump-in all the ingredients.
- Apple Cider Vinegar (ACV) tastes best here, but if you dont have ACV handy, then you can swap it with white vinegar, lemon, or lime juice. The amount of other acidic agents depends on the sweetness of your peaches. So start with 2 tablespoons of white vinegar or lemon/lime juice, and then slowly increase the amount until you get the desired taste.
- Red chili powder is optional here. If you think chutney is too spicy for you then omit to add any red chili powder.
- I have used red mild chilies in this recipe. If you dont want to use chilies, then you can simply avoid it. Or you can use chopped jalapeno or serrano peppers.
- Use habanero chili to make Peach habanero chutney recipe.
- Red chili powder can also be replaced with some crushed red pepper flakes or cayenne pepper.
- You can also add some raisins, and sliced ginger to this peach chutney.
- Use dates to make peach date chutney.
- Add some basil leaves at the end, to make peach basil chutney.
- If you dont want to roast and crush spices, then you can substitute roasted crushed spice with 2 tablespoons of allspice.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/peach-chutney/