Peach Chutney

6 08 2008

I debated about what to call this – peach salsa, peach sauce, peach relish…  It is probably closest in style to a classic chutney – fruit, vinegar and spices are cooked together to make a delicious accompaniment to grilled meats.   I have given a few suggestions below for using the chutney. 

Peach Chutney

Makes approximately 1-2/3 cups sauce


  • 4 large, ripe peaches
  • 3 Tablespoons very finely diced red onion
  • 2 Tablespoons very finely diced red pepper
  • 1/2 a jalapeno pepper, seeds and membranes removed and finely diced
  • 1 Tablespoon neutral oil, such as safflower or canola
  • 2 Tablespoons packed brown sugar
  • 1/4 cup apple cider vinegar
  • 1 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon ground mustard powder
  • 1/2 teaspoon Worchestershire sauce
  • 1/4 teaspoon chili powder
  • 1 clove garlic, finely minced
  • 1 teaspoon red pepper flakes
  • salt & pepper, to taste
  1. Remove skin from peaches (see note*) and dice fruit, discarding the pits.  Set aside.  *To remove peach skin:  Fill a large bowl with ice and cold water and set aside.  Fill a stockpot with water and bring to a boil.  While the water is coming to a boil, use a knife to cut a large ‘X’ into the bottom of the peaches, making sure to cut right through the skin.  Once the water has come to a boil, carefully place the peaches into the water.  Leave them in for 45 seconds and then remove with a slotted spoon.  Drop peaches immediately into the bowl of ice water to stop them from cooking.  The skin should lift away fairly easily once they have cooled.  Peel skin off  and discard  (it’s not a big deal if you can’t get it all off easily – it will add a bit of colour and texture).
  2. In a medium saucepan, heat oil and saute onions, red pepper and jalapeno pepper on medium-high heat until they begin to soften, approximately 2 minutes. 
  3. Add peaches and cook for another 2 minutes.  Add remaining ingredients and cook on medium heat for approximately 10 minutes, until fruit is beginning to soften and the flavours start to come together.
  4. Chutney can be made in advance and refrigerated.

Serving Suggestions for Peach Chutney:

  • It makes an excellent accompaniment to grilled pork and chicken dishes.  For blue cheese stuffed pork chops: Take a thick cut (2″) pork chop and make a slit in the side with a sharp knife, forming a pocket.  Stuff with about a teaspoon crumbled blue cheese per chop.  Rub both sides of the pork chops with olive oil, salt, pepper, finely chopped thyme and rosemary.  Saute or grill seasoned chops. 
  • It makes a great dipping sauce for shrimp.
  • Puree chutney and use as a grilling glaze for shrimp, pork or chicken.  Use as you would a barbeque sauce.
  • Make simple hors d’oeuvres: put a dollop of cream cheese on a cracker and top with a spoonful of chutney.  Garnish with a sprig of thyme.
  • Use as a spread for chicken sandwiches or wraps in place of mayonnaise.
  • Add a teaspoon of ground cumin and serve with your favourite Indian dishes.

Bon Appetit and Enjoy!




One response

12 08 2008

This peach chutney sounds really tasty!

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