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Peach Chutney

Peach Chutney with fresh ginger and lime juice is the perfect topping for your grilled meats or your holiday ham!

Peach chutney in a white bowl on a green checkered tablecloth.

Fruit chutneys are excellent for adding that extra touch of flavor to meat, poultry, or fish. And almost any fruit can be made into a chutney, which is basically a relish.

Around the holidays, I always have some of this peach chutney on hand. It is a splendid accompaniment for my Bourbon Orange Ham or Roasted Turkey, with just the right balance of sweet to tartness.

This peach chutney is also wonderful in the summertime, when you can use fresh peaches and serve it with burgers or grilled pork chops.

Tools:

  • Large mixing bowl like this oneI use a large stainless mixing bowl for so many things! This is one of my go-to kitchen tools.
  • Sharp knife for chopping the peaches and ginger – you don’t need one of those knife blocks with a bazillion knives. You just need a few good ones: a Chef’s knife, a serrated knife, a paring knife, and a bread knife. Those are just about all I ever use!
  • Heavy-bottomed saucepan – my cooking set came from Costco for less than $200 and it’s still available! And I love it and have had it for 10+years. But if you need something fancier, I recommend this one from All-Clad, or this one from Calphalon that’s a little less expensive.

How to Make Peach Chutney

Step 1. If using frozen peaches, thaw and drain them before starting. Then chop the peaches into small pieces.

Step 2. In a large mixing bowl, add the peaches and fresh lime juice and stir to mix. Let the peaches macerate with the lime for about half an hour.

Step 3. 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.

Step 4. Reduce heat and simmer the peach chutney for about 10 minutes.

Tips for this recipe:

  • 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.

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Peach Chutney with fresh ginger and lime juice is the perfect topping for your grilled meats or your holiday ham! And it's a great make-ahead condiment!

Peach Chutney

Yield: 15 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

A savory and sweet peach chutney that can be made with fresh or frozen peaches and goes great with Thanksgiving ham or turkey.

Ingredients

  • 2 lbs. sliced frozen peaches, thawed, drained, and chopped smaller
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup granulated sugar
  • 1/2 cup apple cider vinegar
  • 1 cup golden raisins
  • 1 tablespoon finely minced fresh ginger
  • 3 large cloves garlic, finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes

Instructions

  1. In a large bowl, toss peaches with lime juice and let sit for half an hour.
  2. In a large saucepan, mix remaining ingredients. Add peaches and bring to a boil. Reduce heat and simmer for 10 minutes.
  3. Cool slightly before serving. 
  4. 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 Information:
Yield: 15 Serving Size: 15 servings
Amount Per Serving: Calories: 69Sodium: 157mgCarbohydrates: 17gFiber: 1gSugar: 14g

Did you make this recipe?

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Update Notes: This post was originally published November 7, 2013, and on May 30, 2019, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.

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Jami

Thursday 30th of May 2019

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

larry Noak

Thursday 7th of November 2013

This is Beautiful! I think that ,it would be great on my morning biscuit as well...

Lucy

Thursday 7th of November 2013

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 :) But delicious on baked ham, chicken, or fish.