The City Magazine Since 1975

Peach Chutney

June 2024
Chef Trey Dutton of Southern Keep Artisan Pickles and Preserves shares his sweet and tangy version of the time-honored condiment
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1½ lbs. firm peaches
1/2 cup cider vinegar
1/2 cup loosely packed brown sugar
1/2 cup white sugar
1/2 cup 1/4-inch-dice red pepper
1/2 cup 1/4-inch-dice Vidalia onion 
1 small jalapeño pepper, seeded and diced
1/3 cup golden raisins
1 Tbs. finely chopped garlic
1 Tbs. grated fresh ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. kosher salt


Bring a large pot filled with water to a boil. Make an ice bath in a bowl with equal parts ice and water. Score an X in the skin on the bottom of the peaches without cutting too deeply. Submerge the peaches in the boiling water for one minute. Remove and submerge them in the ice bath to stop the cooking. 

Combine the vinegar and both sugars in a stainless-steel saucepan, place over medium heat, and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, cinnamon, cardamom, and salt and simmer for 10 minutes. 

Peel and dice the peaches. Add them to the saucepan and simmer for an additional five to 10 minutes. If the peaches are still firm, allow to cook several minutes more. If you want the syrup to be thicker, continue to cook for an additional minute or two to reduce the liquid.

Remove the saucepan from the heat and allow the chutney to cool for 15 minutes in the saucepan. Serve at room temperature. 

The chutney will keep in a covered container for up to one week in the refrigerator.

Southern Keep Artisan Pickles & Preserves