Ready in 30 minutes or less, this easy, Quick Basil Peach Chutney recipe is perfect paired with cheese and crusty bread, or it’s delicious as a topping for grilled chicken, pork and fish, served as a spread for sandwiches or just eaten plain with a spoon!

Hi-ya, virtual friends!

Well, it’s almost the end of July and I just recently realized I have yet to share a summer appetizer, or spread with you guys!  Shame on me, I know, I know.

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Obviously, as soon as I comprehended my massive oversight, I knew right then and there I needed to fix my mistake, posthaste!

So, if you are reading this and assuming I am sharing a summer starter of epic proportions (to make up for my naughty blunder and recipe sharing neglect), then you guessed correct!

Tell them what they’ve won, Bob!  (<– Is that show still on?!?)

Basil Peach Chutney with Burrata

Spicy, sweet and fruity peach chutney studded with piquant serrano pepper, fresh basil, boozy bourbon and sweet-tart white balsamic vinegar.  This flavorful summer chutney is thick and jam like in texture with tender bite-sized pieces of fresh peaches.

Served with creamy, rich burrata, salty prosciutto, peppery arugula and crusty artisan bread, this seasonal spread is nothing short of delicious.

It’s perfect for entertaining, snacking, date-night, picnics, lounging by the pool… essentially, it is perfect for any occasion, anytime!

What is chutney?

Chutney is a condiment made up of fruits or vegetables, herbs, spices, sugar and vinegar.  Chutneys can vary in flavor from sweet, tart or sour to spicy, medium or mild, or any combination of these.  As well, their texture can range from thin to chunky.

While chutneys originated in India, some people compare them to a relish while others compare them to a jam.

This Basil Peach Chutney is fruit based and comparable to a relish.

How do you use peach chutney?  What goes with peach chutney?

While I served this Quick Basil Peach Chutney with burrata cheese, prosciutto, arugula and a toasted, sliced baguette, you can definitely serve this condiment with any type of individual cheese, or as a part of a larger arrangement of multiple meats, cheeses, crackers, spreads and breads (charcuterie).

Peach chutney is also a delicious compliment to chicken, turkey, pork, fish or lamb!  As well, this peach chutney would be delicious as a spread for sandwiches or burgers, as a dip for meatballs, or pureed and used as a glaze for meats or as an addition to salad dressings!

How to thicken peach chutney?

Most chutneys are thickened by the actual cooking process, i.e., as the peaches continue to cook down and liquid continues to evaporate, the chutney thickens.  You can also thicken a peach chutney by gently mashing the peaches with a potato masher, or the back of a large wooden spoon.

Most chutneys take an hour, sometimes a couple hours of slow simmering to thicken and prepare.  Since this is an easy and quick basil peach chutney recipe, cornstarch mixed with water (known as a slurry) is added to the saucepan to thicken the chutney and cut down on the cook time.

Can you freeze peach chutney?

You can absolutely freeze the chutney to have on hand any time you want it!

Freezing chutney is simple.  Allow the chutney too cool to room temperature and then use a ladle to transfer the chutney into freezer-safe containers, or zip-closure bags, making sure to leave at least ½’’ at the top of the container, or bag, as the chutney will expand as it freezes.  Transfer the container to the refrigerator to allow the chutney too cool completely and then transfer to the freezer.

Frozen basil peach chutney will keep in the freezer for up to 4 months.

Notes, Tips & Tricks for the best easy, quick Basil Peach Chutney recipe:

1. A serrano pepper is hotter on the Scoville heat index than a jalapeno pepper.  If you don’t like a lot of heat, de-seed and de-rib your pepper before dicing.  Alternatively, you can substitute a jalapeno pepper if desired.
2. Amount of brown sugar will depend on your personal preference and the ripeness of your peaches.  I suggest to taste the peach before starting the chutney.  If the peach is super sweet, you may want to use 2 tablespoons of sugar.  If your peach is so-so in the sweet department, use 3 tablespoons of sugar.  If you find you didn’t add enough sugar to the chutney at the end, you can always drizzle in a bit of honey to sweeten it up.  On the flip side, if your chutney is too sweet, you can add a bit of balsamic vinegar or lime juice to cut the sweetness.
3. If you are looking to take advantage of grilling season, you can grill the peaches!  Make sure you do not roughly chop the peaches when prepping.  Instead, cut the peaches in half, and lightly grill them.  Remove them from the grill and then roughly chop.  Skip sautéing them in the first step of the recipe, and instead just add them in with the bourbon and other ingredients in step 2.
4. If you don’t want golden, bite-sized chunks of peaches in your chutney (i.e. you want a less chunky chutney), do not divide the peaches.  Instead, add all the peaches to the pan in step 1.
5. The chutney can be made up to two days in advance and stored in a container with a tight fitted lid in the refrigerator.  Make sure you remove the chutney from the refrigerator at least 30 minutes prior to using to remove the chill.
6. The Quick Basil Peach Chutney tastes amazing with burrata and toasted crusty bread, such as a baguette.  To easily toast bread – cut it into thick slices on the diagonal.  Brush each slice generously with extra virgin olive oil and bake at 400 degrees F for 8-10 minutes, or until lightly toasted.  If you have a gas stove top, you can also just char the bread on that.  Or, you can throw the slices of bread onto the grill!

Quick and easy to throw together, yet elegant and packed with fresh flavors, this Quick Basil Peach Chutney is summer snacking at its finest!

Until next week, friends, cheers – to pretty peaches and summer soirées!

XOXO

Cheyanne

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How to make homemade Quick Basil Peach Chutney recipe👇

5 from 8 votes

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Quick Basil Peach Chutney with Burrata

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Ready in 30 minutes or less, this easy, Quick Basil Peach Chutney recipe is perfect paired with cheese and crusty bread, or it’s delicious as a topping for grilled chicken, pork and fish, served as a spread for sandwiches or just eaten plain with a spoon!

Course: Appetizer, Snack, starter

Cuisine: American, Indian

Keyword: basil, Burrata, chutney, condiment, Easy, peach, quick, relish, spread

Servings: 6

Calories: 90 kcal

Author: Cheyanne Holzworth

Ingredients

• 2 tsp Olive Oil
• ½ Red Onion small dice
• 1 Serrano Chile diced*
• 4 Peaches roughly chopped & divided (about 1 pound)*
• 2 TBS Bourbon
• 2 TBS Lime Juice
• 2 TBS White Balsamic Vinegar
• 2-3 TBS Brown Sugar packed*
• 1 tsp Cornstarch
• 2 TBS Fresh Basil torn
• Flaky Sea Salt & Freshly Ground Black Pepper

For Serving:

• 2-3 Balls Burrata Cheese
• 1 Baguette sliced on the diagonal & toasted

Optional for serving: Prosciutto, Arugula

Optional Garnishes & Toppings: Honey, Sliced Serrano Chile, Fresh Basil, Balsamic Reduction

Instructions

1. For the chutney: In a medium saucepan, heat the oil over medium heat. Add in the onion and chile. Cook, stirring occasionally, until softened about 2-3 minutes. Add in all but ½ cup of the peaches* and sauté, about 2 minutes.
2. Add in the bourbon, lime juice, vinegar and sugar. Season with salt. Bring to a boil and immediately reduce to a gentle simmer. Cook, stirring occasionally, until slightly thickened and jam-like, about 10 minutes. Add in remaining peaches. Whisk cornstarch with 2 teaspoons water and add to the pan. Continue to gently simmer for 3-5 minutes or until thickened to desired consistency.
3. Remove from heat and stir in the basil. Taste and adjust for seasoning with salt and pepper. Allow to cool on the counter before serving, or transfer to a container, cover and chill until ready to serve.
4. To serve: Arrange the balls of burrata on a serving tray (if using arugula, layer burrata on top of a bed of arugula). Spoon the relish over the top of the burrata. Sprinkle fresh basil and sliced serrano on top if using. Serve with slices of baguette and prosciutto. Enjoy!

Recipe Notes

1. A serrano pepper is hotter on the Scoville heat index than a jalapeno pepper. If you don’t like a lot of heat, de-seed and de-rib your pepper before dicing. Alternatively, you can substitute a jalapeno pepper if desired.
2. Amount of brown sugar will depend on your personal preference and the ripeness of your peaches. I suggest to taste the peach before starting the chutney. If the peach is super sweet, you may want to use 2 tablespoons of sugar. If your peach is so-so in the sweet department, use 3 tablespoons of sugar. If you find you didn’t add enough sugar to the chutney at the end, you can always drizzle in a bit of honey to sweeten it up. On the flip side, if your chutney is too sweet, you can add a bit of balsamic vinegar or lime juice to cut the sweetness.
3. If you are looking to take advantage of grilling season, you can grill the peaches! Make sure you do not roughly chop the peaches when prepping. Instead, cut the peaches in half, and lightly grill them. Remove them from the grill and then roughly chop. Skip sautéing them in the first step of the recipe, and instead just add them in with the bourbon and other ingredients in step 2.
4. If you don't want golden, bite-sized chunks of peaches in your chutney (i.e. you want a less chunky chutney), do not divide the peaches.  Instead, add all the peaches to the pan in step 1.
5. The chutney can be made up to two days in advance and stored in a container with a tight fitted lid in the refrigerator. Make sure you remove the chutney from the refrigerator at least 30 minutes prior to using to remove the chill.
6. The burrata with chutney tastes amazing with toasted crusty bread, such as a baguette. To easily toast bread – cut it into thick slices on the diagonal. Brush each slice generously with extra virgin olive oil and bake at 400 degrees F for 8-10 minutes, or until lightly toasted. If you have a gas stove top, you can also just char the bread on that. Or, you can throw the slices of bread onto the grill!

*Nutritional information is for the chutney only.

Nutrition Facts

Quick Basil Peach Chutney with Burrata

Amount Per Serving

Calories 90 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Sodium 3mg 0%

Potassium 209mg 6%

Total Carbohydrates 16g 5%

Dietary Fiber 1g 4%

Sugars 13g

Protein 1g 2%

Vitamin A 7.6%

Vitamin C 11.4%

Calcium 1.1%

Iron 1.6%

* Percent Daily Values are based on a 2000 calorie diet.

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