Spicy peach chutney captures ripe peaches at their peak and tucks them into a glossy, gingery, gently fiery jar. Mustard seeds, chili, and fresh citrus keep everything lively, and the whole thing is fully vegan. This is the condiment that makes a simple rice-and-bean dinner feel planned.
There’s nothing quite like the taste of a perfectly ripe summer peach. But what happens when you have a whole bounty of them? You capture that sunshine in a jar! This Spicy Peach Chutney is the ultimate preserve, transforming luscious peaches into a symphony of sweet, tangy, and spicy notes. It’s a vibrant condiment that pairs beautifully with everything from vegan cheese boards and curries to grilled tofu. Get ready to elevate your meals with a spoonful of pure summer.
Ingredients
• 4 lbs / 1.8 kg (3.97 lb) ripe peaches
• 1 lb / 450 g brown sugar, packed
• 10 oz / 280 g raisins
• 2 lbs / 900 g (31.7 oz) onions, finely minced
• 2 cups / 475 ml cider vinegar
• 2 oz / 55 g fresh ginger, peeled and finely chopped
• 1 tablespoon (15 ml / 0.5 fl oz) chili powder
• 2 tablespoons (30 ml / 1 fl oz) whole mustard seeds
• 1 tablespoon (15 ml / 0.5 fl oz) salt
• Grated rind and juice of 1 large lemon
• Grated rind and juice of 1 large orange
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground cinnamon
Instructions
1. Prepare the Peaches: Begin by peeling the peaches, removing the pits, and cutting the flesh into small, bite-sized pieces. Aim for a rustic chunk, not a fine dice.
2. Combine and Simmer: In a large, heavy-bottomed pot or Dutch oven, combine the prepared peaches with the brown sugar, raisins, minced onions, cider vinegar, ginger, chili powder, mustard seeds, salt, lemon and orange rinds and juices, cayenne pepper, and cinnamon. Stir everything together well.
3. Thicken the Chutney: Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and let it cook, uncovered, stirring frequently to prevent sticking. Continue to simmer for at least an hour, or until the chutney has thickened considerably and a spoon dragged across the bottom leaves a clear trail.
4. Jar the Chutney: While the chutney is in its final minutes of simmering, ensure your canning jars and lids are hot and sterilized. Carefully ladle the boiling hot chutney into the jars, leaving about ¼ inch or 1 cm of headspace at the top. Wipe the rims clean, place the lids on, and screw the bands on until fingertip-tight.
5. Process or Store: For long-term shelf stability, process the jars in a boiling water bath according to standard canning guidelines for your altitude. Alternatively, for immediate enjoyment, allow the jars to cool completely before storing them in the refrigerator for up to a month.
Nutritional Information
• Serving Size: 2 tablespoons (30 ml / 1 fl oz)
• Calories: 60 kcal
• Carbohydrates: 15 g
• Sugar: 13 g
• Sodium: 150 mg
• Note: is an estimate and may vary based on and preparation.
Pro Tips
• No need to peel the peaches if you prefer a more rustic texture; just be sure to wash them well.
• For a deeper flavor, toast the whole mustard seeds in the dry pot for a minute until fragrant before adding the other .
• Adjust the heat to your liking. You can add a finely chopped hot pepper like a jalapeño or habanero along with the onions for an extra kick.
• Let the chutney mature for at least two weeks after canning. The flavors will meld and deepen, resulting in a much more complex and delicious condiment.
FAQ
Q: Is this spicy peach chutney recipe vegan
A: Yes, this recipe is 100% vegan. All ingredients, including the peaches, brown sugar, vinegar, and spices, are plant-based, making it a perfect condiment for a vegan diet.
Q: What vegetarian dishes can I serve this chutney with
A: This chutney is incredibly versatile in vegetarian cooking. Serve it on a vegan cheese and cracker board, as a topping for grilled tofu or tempeh, alongside vegetable curries and samosas, or as a glaze for roasted carrots and sweet potatoes.
Q: How long will this chutney last if I don’t use a water bath canner
A: If you skip the water bath canning process, the chutney is considered a ‘refrigerator preserve’. Once cooled and sealed in a clean jar, it must be stored in the refrigerator and will stay fresh for up to one month.
Q: Can I make this recipe with less sugar
A: You can reduce the sugar, but keep in mind that sugar acts as a preservative and helps the chutney thicken. Reducing it significantly may affect the final texture and shelf life. If you reduce the sugar, we strongly recommend storing the chutney in the refrigerator and consuming it within a few weeks.
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Spicy Peach Chutney (Vegan)
Ingredients
Method
- Prepare the Peaches: Begin by peeling the peaches, removing the pits, and cutting the flesh into small, bite-sized pieces. Aim for a rustic chunk, not a fine dice.
- Combine and Simmer: In a large, heavy-bottomed pot or Dutch oven, combine the prepared peaches with the brown sugar, raisins, minced onions, cider vinegar, ginger, chili powder, mustard seeds, salt, lemon and orange rinds and juices, cayenne pepper, and cinnamon.
- Stir everything together well.
- Thicken the Chutney: Bring the mixture to a gentle simmer over medium heat.
- Reduce the heat to low and let it cook, uncovered, stirring frequently to prevent sticking.
- Continue to simmer for at least an hour, or until the chutney has thickened considerably and a spoon dragged across the bottom leaves a clear trail.
- Jar the Chutney: While the chutney is in its final minutes of simmering, ensure your canning jars and lids are hot and sterilized. Carefully ladle the boiling hot chutney into the jars, leaving about ¼ inch or 1 cm of headspace at the top. Wipe the rims clean, place the lids on, and screw the bands on until fingertip-tight.
- Process or Store: For long-term shelf stability, process the jars in a boiling water bath according to standard canning guidelines for your altitude. Alternatively, for immediate enjoyment, allow the jars to cool completely before storing them in the refrigerator for up to a month.
- Adjust the heat to your liking. You can add a finely chopped hot pepper like a jalapeño or habanero along with the onions for an extra kick.
- Let the chutney mature for at least two weeks after canning. The flavors will meld and deepen, resulting in a much more complex and delicious condiment.
