Zesty Peach-Jalapeno Chutney

Sweet ripe peaches simmered with warm spices, fresh jalapeno, and cider vinegar until thick and jammy. Sweet, spicy, and tangy—wonderful over grilled meats, on a cheese board, or given as a gift.

Print Recipe

Prep Time 15

Cook Time 30

Course Condiment

Cuisine American

Servings 24 tablespoons

Ingredients

4 cups ripe peaches peeled and chopped
1 to 2 jalapenos finely chopped (remove seeds for less heat)
1/2 small red onion finely diced
2 tablespoons fresh ginger minced
3/4 cup apple cider vinegar
1/2 cup brown sugar
1/2 teaspoon mustard seeds
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
Pinch of red pepper flakes for extra heat (optional)

Instructions

Peel and chop the peaches. Mince the ginger, jalapeno, and onion. (Tip: blanch the peaches for 30 seconds in boiling water to peel them easily.)
Add all the ingredients to a medium saucepan. Bring to a boil, then reduce to a gentle simmer, stirring occasionally.
Simmer uncovered for 25 to 30 minutes, until thickened and jammy. Mash lightly with a spoon if you prefer a smoother texture.
Let the chutney cool slightly before transferring to clean jars. Store in the fridge, freeze, or water-bath can for shelf-stable storage.

Notes

To peel peaches easily, blanch them for 30 seconds in boiling water and the skins slip right off. Control the heat by leaving the jalapeno seeds in for more kick or removing them for a milder chutney. No fresh ginger? Use 1 teaspoon ground ginger. Nectarines or plums work in place of peaches, and chopped golden raisins or dried apricots add lovely texture. Store in clean jars in the fridge for up to 3 weeks, freeze for longer, or water-bath can for shelf-stable storage. The flavor deepens after a day or two.