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

A bowl of chopped peaches and raisins on a white wooden surface, with whole peaches nearby.

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.

Person with shoulder-length blond hair and blue glasses smiling indoors in front of a red brick wall.

I hope you make this peach chutney. I think you’ll love it!

A bowl of peach chutney on a white table, with peaches and plates in the background.

Ingredients for peach chutney

  • 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

  1. PREPARE THE PEACHES: If using frozen peaches, thaw and drain them before starting. Then chop the peaches into small pieces.
  2. 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.
  3. 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.
  4. SIMMER: Reduce heat and simmer the peach chutney for about 10 minutes.
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
5 from 4 votes

Peach Chutney

A savory and sweet peach chutney that can be made with fresh or frozen peaches and goes great with Thanksgiving ham or turkey.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 15 servings
Save This Recipe

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

Serving: 15servings, Calories: 69kcal, Carbohydrates: 17g, Sodium: 157mg, Fiber: 1g, Sugar: 14g
Course: Sauces
Cuisine: American
Calories: 69
Keyword: peach chutney
Leave a comment and ★★★★★ rating below!

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.
A bowl of diced peaches and raisins sits on a white surface, perfect as a refreshing side dish for Thanksgiving, with whole peaches and plates elegantly arranged in the background.

Join Southern Food and Fun Community group
and Southern Potluck group!

And please follow us on social media:

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.

A woman with shoulder-length blonde hair, wearing a white T-shirt and dark jeans, stands in a kitchen with a brick backsplash and stainless steel appliances. She is smiling and resting her hands on the counter.

About the author

Hi, Iโ€™m Lucy! Iโ€™m a home cook, writer, food and wine fanatic, and recipe developer. Iโ€™ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

Follow Lucy on social media:

You May Also Like:

Sign up with your email address to receive a 5-day series of Southern Cooking Secrets, followed by weekly emails with recipes and tips. We won't send you spam. Unsubscribe at any time.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




5 from 4 votes (3 ratings without comment)

4 Comments

  1. This looks wonderful – I’ll have to try it the next time I have some peaches. And thanks for linking to my Tomato Chutney!

    1. 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 ๐Ÿ™‚ But delicious on baked ham, chicken, or fish.