Peach chutney brings a sweet and tangy flair that pairs perfectly with grilled meats, cheese boards, or even a simple sandwich. This homemade recipe combines ripe peaches with a touch of spice for a mouthwatering twist just right for adding a little something special to your meal. Once you taste this, you’ll want to keep a jar on hand all year!
This is so easy, and makes a bacon wrapped pork loin outstanding!
DANA

Fun fact: I’ve been making this peach chutney recipe for over 30 years! I pulled the original recipe from a magazine back then, and we’ve been eating it ever since. I’ve tweaked it a bit over the years, and it’s even more delicious than the original recipe.
Around the holidays, I always have some of this peach chutney on hand. We love it drizzled on my Bourbon Orange Ham or Roasted Turkey. It has just the right balance of sweet and tart.
I use frozen peaches during the holidays, but this peach chutney is also wonderful in the summertime when you can use fresh peaches and serve it with burgers or grilled pork chops.
I hope you make this peach chutney. I think you’ll love it!
Ingredients for peach chutney
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll down for frequently asked questions and tips for success.
- Fresh or frozen peaches: I use fresh in the summer when they are good and frozen the rest of the year.
- Fresh lime juice: Don’t skimp here by using lime juice from a bottle. It is not the same.
- White granulated sugar
- Apple cider vinegar
- Golden raisins
- Fresh ginger: You cannot substitute for this. Gotta dig in and mince some ginger.
- Fresh garlic
- Red pepper flakes
- Salt
How to make peach chutney
- PREPARE THE PEACHES: If using frozen peaches, thaw and drain them before starting. Then chop the peaches into small pieces.
- MACERATE: Add the peaches and fresh lime juice to a large mixing bowl and stir to mix. Let the peaches macerate with the lime for about half an hour.
- MIX AND BOIL: In a heavy-bottomed large saucepan, combine the sugar, apple cider vinegar, golden raisins, fresh ginger, garlic, salt, and crushed red pepper flakes. Add all of the chopped peaches and bring to a boil.
- SIMMER: Reduce heat and simmer the peach chutney for about 10 minutes.
Peach Chutney
Ingredients
- 2 lbs. sliced frozen peaches, thawed, drained, and chopped smaller
- 2 tablespoons freshly squeezed lime juice
- ¼ cup granulated sugar
- ½ cup apple cider vinegar
- 1 cup golden raisins
- 1 tablespoon finely minced fresh ginger
- 3 large cloves garlic, finely minced
- 1 teaspoon salt
- ½ teaspoon crushed red pepper flakes
Instructions
- In a large bowl, toss peaches with lime juice and let sit for half an hour.
- In a large saucepan, mix remaining ingredients. Add peaches and bring to a boil. Reduce heat and simmer for 10 minutes.
- Cool slightly before serving.
- Will keep in the refrigerator for several days.
Notes
Tips for the best peach chutney:
- Peaches: If using fresh peaches, make sure they are ripe and sweet. Elberta peaches are great for this recipe!
- Storage: Use an airtight container and store in the refrigerator for up to 5 days.
- Make-ahead: You can make this chutney 3-4 days in advance.
Nutrition
Tips for this recipe:
- Peaches: If you’re using fresh peaches, make sure they are ripe and sweet. Elberta peaches are great for this recipe!
- Storage: Use an airtight container and store in the refrigerator for up to four days.
- Make-ahead: You can make this chutney 3-4 days in advance.
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Update Notes: This post was originally published on November 7, 2013, and was updated on November 7, 2024, with one or more of the following: step-by-step photos, video, updated recipe, or new tips.
This is so easy, and makes a bacon wrapped pork loin outstanding!
This looks wonderful – I’ll have to try it the next time I have some peaches. And thanks for linking to my Tomato Chutney!
This is Beautiful! I think that ,it would be great on my morning biscuit as well…
Hi Larry,
Everyone’s tastes are different, but I wouldn’t want this on a morning biscuit…the garlic and ginger make it much more savory/tart than sweet. I’m partial to sweet jams or jellies on my biscuit ๐ But delicious on baked ham, chicken, or fish.