Peach Chutney Recipe – Authentic Indian Peach & Spice Preserve

Last Updated on 4 months by Neha Deshmukh

Peach Chutney Recipe – Authentic Indian Peach & Spice Preserve

Hey everyone! I’m so excited to share this peach chutney recipe with you. It’s a little slice of sunshine in a jar, and honestly, it’s become a bit of a staple in my kitchen, especially when peaches are in season. I first stumbled upon a version of this while visiting my aunt in Delhi, and I’ve been tweaking it ever since to get it just right. It’s sweet, tangy, and has a lovely warmth from the spices – perfect with everything from cheese and crackers to Indian meals.

Why You’ll Love This Recipe

This peach chutney isn’t just delicious; it’s surprisingly easy to make! It’s a fantastic way to preserve the flavour of summer peaches long after they’re out of season. Plus, the blend of sweet peaches with aromatic Indian spices is a flavour combination you won’t soon forget. It’s a little different, a little special, and totally addictive.

Ingredients

Here’s what you’ll need to whip up a batch of this delightful chutney:

• 1.5 tablespoon oil
• 0.5 teaspoon cumin seeds
• 0.5 teaspoon fennel seeds
• 0.5 teaspoon mustard seeds
• 3-4 large garlic cloves, finely chopped
• 1.5 inch ginger, finely chopped
• 1 small white onion, chopped
• 3 large ripe peaches, peeled and chopped (about 600g)
• 1.25 teaspoon garam masala
• 0.75 teaspoon red chili powder
• 0.75 teaspoon salt
• 1 tablespoon white vinegar
• 0.25 cup + 1 tablespoon granulated white sugar (about 80g)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe sing.

• Fennel & Mustard Seeds: Don’t skip these! They add such a unique, slightly anise-like flavour that really elevates the chutney. They’re a classic combination in Indian cooking, and they bloom beautifully in the hot oil.
• Chili Powder: I use Kashmiri chili powder for its vibrant colour and mild heat. But feel free to use whatever you have on hand – just adjust the amount to your spice preference. Different chili powders have very different heat levels!
• Ripe Peaches: This is key. You want peaches that are fragrant, slightly soft to the touch, and bursting with flavour. Underripe peaches will result in a tart chutney, and overripe ones might be too mushy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once it’s shimmering, add the cumin seeds, fennel seeds, and mustard seeds. Let them sizzle for about 30 seconds, until the mustard seeds start to pop and dance around – it’s so satisfying!
2. Add the chopped garlic, ginger, and onion to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions soften and turn translucent. You want them to be fragrant, but not browned.
3. Now for the star of the show! Peel, pit, and chop your beautiful ripe peaches. Add them to the pan.
4. Stir in the garam masala, red chili powder, salt, and vinegar. Cook for 1-2 minutes, letting the spices coat the peaches and release their aromas.
5. Add the sugar and mix well. Reduce the heat to low-medium and cook for 5-7 minutes, stirring occasionally and gently mashing the peaches with the back of a spoon. This helps release their juices and create a lovely, slightly chunky texture.
6. Remove the pan from the heat once the chutney thickens slightly. Remember, it will thicken even more as it cools, so don’t overcook it!
7. Let the chutney cool completely before transferring it to a clean, sterilized jar. Refrigerate for up to 2 weeks.

Expert Tips

• Sterilizing Jars: To ensure your chutney lasts, sterilize your jars by boiling them in water for 10 minutes.
• Taste as You Go: Don’t be afraid to taste the chutney as it cooks and adjust the seasoning to your liking. A little more chili powder? A pinch more salt? It’s your chutney – make it perfect!
• Gentle Mashing: Don’t completely puree the peaches. A little texture is what makes this chutney so special.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply ensure your sugar is vegan-friendly (some are processed with bone char).
• Spice Level Adjustment: For a milder chutney, reduce the red chili powder to ¼ teaspoon. For a fiery kick, add up to 1 teaspoon or even a pinch of cayenne pepper!
• Festival Adaptations: My friend makes a special batch for Diwali, adding a tiny bit of cardamom for extra warmth. For Christmas, she adds a splash of brandy after cooking.
• Using Different Stone Fruits: Peaches aren’t the only option! Try plums, nectarines, or even apricots for a different flavour profile.

Serving Suggestions

This chutney is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• With cheese and crackers – especially a sharp cheddar or creamy brie.
• As a condiment with grilled meats or vegetables.
• Alongside Indian dishes like samosas, pakoras, or even a simple dal and rice.
• Spread on sandwiches or wraps for a sweet and spicy kick.

Storage Instructions

Store your homemade peach chutney in an airtight jar in the refrigerator for up to 2 weeks. For longer storage, you can process the jars using canning methods.

FAQs

Let’s answer some common questions:

• What kind of peaches work best for this chutney? Ripe, juicy freestone peaches are ideal. Freestone means the pit easily separates from the flesh, making them easier to work with.
• Can I adjust the sweetness level? Absolutely! Start with the amount of sugar listed in the recipe and add more to taste.
• How can I tell when the chutney has reached the right consistency? It should be slightly thickened and hold its shape when you stir it. Remember it will thicken further as it cools.
• What is the shelf life of this homemade chutney? Refrigerated, it will last up to 2 weeks. Properly canned, it can last for a year or more.
• Can this chutney be frozen? Yes! Freeze in airtight containers for up to 3 months.