Spicy Peach Chutney

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Peaches 2013
Got peaches? Our peach crop wasn’t anything near great this year, but our two little peach trees did produce enough peaches that I could make a batch of spicy peach chutney.  I am so glad I decided on the chutney for the use of our few peaches.  This stuff is incredible and has a thousand uses!

slicing peaches
My sous-chef dish-washing mom did all the peeling and slicing of the peaches.

green pepper chopped
My job was to tackle the green peppers, fresh out of the garden and …

chop up the sweet Vidalia onions!

Peach Chutney cooking
I added garlic, chili powder, mustard seed, brown sugar, vinegar and raisins.  All this is cooked over medium heat for 1 1/2 to 2 hours until the mixture thickens.  The chutney is ladled into hot sterilized jars, sealed, and processed according to safe canning measures.  Click HERE for canning procedures from PickYourOwn.org.

What to do with your peach chutney?

Peach stuffed chicken breast

This isn’t just any ordinary chicken breast … this is peach chutney stuffed chicken breast.

Half stuffed chick breast peachI must beg your forgiveness for bragging but this dish is outstanding!  You will find the chutney recipe below and soon I will post the stuffed chicken breast recipe.

In the meantime, Happy Cooking!

Blessings, Catherine

So then you are no longer strangers and aliens, but you are fellow citizens with the saints and members of the household of God, Ephesians 2:19 ESV

Spicey Peach Chutney
Prep time
Cook time
Total time
Spicey peach chutney is a perfect addition to baked chicken, fried fish, or a pork tenderloin!
Serves: 6 - ½ pints
  • 4 pounds sliced peeled peaches
  • 1 cup raisins
  • 2 cloves garlic, minced
  • ½ cup chopped onion
  • 1½ tablespoons chili powder
  • 1 tablespoon mustard seed
  • 1 jalapeno pepper, seeded and diced
  • 2 cups packed brown sugar
  • 4 cups apple cider vinegar
  • 5 ounces chopped preserved ginger *Optional
  1. In a large heavy pot, stir together the peaches, raisins, garlic, onion, chili powder, mustard seed, brown sugar, ginger (optional) and cider vinegar.
  2. Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1½ to 2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
  3. Ladle chutney into hot sterilized jars and process according to safe canning practices.
For Canning techniques: http://www.pickyourown.org/peachchutney.htm




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4 thoughts on “Spicy Peach Chutney”

    • About six 1/2 pints. It may be a little more based on how much your peaches cook down. I have gotten 7 half-pints out of this recipe when I had a little more juice. Hope this helps!

  1. This sounds delish! So nice to have your mom to help! What a blessing! Hope you have a wonderful holiday weekend. My grand blessings are coming and we are making homemade ice cream for one of them turning 4.


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