Peach Chutney


Grace Parisi's gingery peach chutney is terrific on a grilled cheddar-cheese sandwich or brushed on pork chops during the last few minutes of cooking. To make removing the pits easier, look for freestone peaches, rather than clingstone. More Fruit Recipes

Peach Chutney
Photo: Photo by Adam Friedlander / Food Styling by Pearl Jones
Active Time:
45 mins
Total Time:
2 hrs
Makes 2 1/2 pints


  • 4 pounds firm, ripe peaches

  • 1 2/3 cups light brown sugar

  • 1 cup apple cider vinegar

  • 2 tablespoons minced fresh peeled ginger

  • 1 small red onion, slivered

  • 12 cardamom pods, lightly cracked

  • 2 to 4 dried hot red chiles, such as cayenne—stemmed, seeded and thinly sliced

  • Salt


  1. Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into 3/4-inch dice.

  2. In a medium, enameled cast-iron casserole, combine the brown sugar with the vinegar, ginger, onion and cardamom; stir to dissolve the sugar. Simmer over moderately low heat until the onion is slightly softened, about 8 minutes. Add the peaches, chiles and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about 1 hour.

  3. Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles. Seal the jars and refrigerate for up to 6 months.

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