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

*Updated*

This post was originally published in July 2018. I’ve updated the post below to include more information about fruit chutney. Plus, I’ve included a step-by-step video to show you how easy this homemade peach chutney recipe is to make! 

Hi there, 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.

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?!?)

Peach Chutney recipe

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 Peach Chutney recipe is fruit based and comparable to a relish.

What is peach chutney made of?

The exact ingredients in fruit chutney will vary from recipe to recipe. Most peach chutneys are made of peaches, herbs, spices, sugar and vinegar. This quick peach chutney is made of peaches, red onion, chile pepper, basil, lime juice, balsamic vinegar and brown sugar.

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

Peach chutney is a versatile condiment and great to have on hand! It can be served numerous ways and pairs well with a variety of dishes!

How to use chutney:

• Serve fruit chutney as an accompaniment to cheeses, crackers, artisan breads, and meats to create your own charcuterie board!
• Spoon peach chutney on top of chicken, turkey, pork, lamb or fish as a relish.
• Pair chutney with curries for enhanced flavor.
• Use chutney as a dip for meatballs.
• Dollop chutney on top of tacos for a burst of flavor.
• Puree chutney and use it as a glaze for meats.
• Use pureed chutney as a salad dressing.
• Add chutney to sandwiches and burgers as a flavorful spread.

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.

How to store peach chutney?

Homemade fruit chutney should be stored in an airtight container in the refrigerator.

How long does chutney last?

Properly stored chutney will keep in the refrigerator for up to two weeks. For longer shelf life, peach chutney can be canned and stored in a cool, dark place at room temperature.

Can you freeze peach chutney?

You can absolutely freeze 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 fruit chutney will keep in the freezer for up to 4 months.

How to make Peach Chutney?

This fruit chutney only requires four easy steps and is ready in 30 minutes or less!

1. Heat neutral oil in a medium-sized saucepan over medium heat. Add in the onion and chile pepper. Cook, stirring occasionally, until softened, about 2-3 minutes. Add in the peaches and sauté, stirring, for 2 minutes.
2. Add in the bourbon (or vanilla extract), lime juice, vinegar and sugar. Cook, stirring occasionally, until fruit is softened, about 10-12 minutes.
3. In a small bowl, whisk together the cornstarch with 2 teaspoons of water. Add the cornstarch mixture to the pan. Stir to combine. Gently simmer for 3-5 minutes or until the chutney is thickened to desired consistency.
4. Remove the pan from heat and stir in the fresh basil. Taste the chutney 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 use.

How to make fruit chutney step-by-step photos:

Tips and Tricks for the best fruit chutney:

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. The bourbon will cook out of the chutney. However, if you prefer to not use alcohol, you may substitute 1 1/2 teaspoons of pure vanilla extract.
4. 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.
5. Don’t have access to fresh peaches or not a fan? You can substitute any stone fruit (plums, apricots, mangos, plouts or cherries) for the peaches!
6. 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.
7. The 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!

Is fruit chutney healthy?

While fruit chutney does contain fiber and nutrient-rich fruits, it also contains a high sugar content. Due to the sugars found in fruit chutney, it is not classified as a “health” food.

How many calories in peach chutney?

The exact number of calories in peach chutney will depend on the recipe. This quick homemade fruit chutney yields six servings and contains 90 calories per serving.

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

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

XOXO

Cheyanne

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The best homemade Peach Chutney recipe plus step-by-step video👇

Print Recipe

5 from 12 votes

Quick Peach Chutney Recipe

This Quick Basil Peach Chutney recipe is ready in 30 minutes or less! It's 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!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Appetizer, Snack, starter

Cuisine: American, Indian

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

Servings: 6

Calories: 90kcal

Author: Cheyanne Holzworth

Equipment

• Saucepan

Ingredients

• 2 tsp Neutral Oil
• ½ Red Onion - finely dice
• 1 Serrano Chile - finely dice (SEE NOTES)
• 3- 4 Ripe Peaches - roughly chopped & divided (about 1 pound)*
• 2 TBS Bourbon (OPTIONAL - SEE NOTES)
• 2 TBS Lime Juice
• 2 TBS Balsamic Vinegar Reduction
• 2-3 TBS Brown Sugar - packed (SEE NOTES)
• 1 tsp Cornstarch
• 2 TBS Fresh Basil - chiffonade
• 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

• In a medium saucepan, heat the oil over medium heat. Add in the onion and chile pepper. Cook, stirring occasionally, until softened about 2-3 minutes. Add in the peaches (SEE NOTES) and sauté, about 2 minutes.
• Add in the bourbon (or extract), lime juice, vinegar and sugar. Season with salt. Bring to a boil and immediately reduce to a simmer. Cook, stirring occasionally, until fruit is softened, about 10-12 minutes.
• In a small bowl, whisk together the cornstarch with 2 teaspoons water. Add the cornstarch mixture to the pan. Stir to combine. Continue to gently simmer for 3-5 minutes or until the chutney is thickened to desired consistency.
• Remove the pan 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.
• 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!

Video

Notes

1. To keep diced peaches from turning brown, toss them with a little bit of lime juice.
2. 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.
3. 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.
4. 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.
5. If you want a chunkier chutney with golden, bite-sized chunks of peaches in your chutney, reserve 1/2 cup of the peaches in step 1.  Add the reserved peaches to the pan right before adding the cornstarch slurry in step 3.
6. The bourbon will cook out of the chutney.  However, you can substitute 1 1/2 teaspoons of pure vanilla extract instead.
7. 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.
8. 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

Calories: 90kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Sodium: 3mg | Potassium: 209mg | Fiber: 1g | Sugar: 13g | Vitamin A: 380IU | Vitamin C: 9.4mg | Calcium: 11mg | Iron: 0.3mg

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