5 from 12 votes
Overhead, landscape shot of a white platter with arugula, burrata, prosciutto, Quick Basil Peach Chutney and toasted slices of baguette with lavender water glass, a ramekin of flaky sea salt and a neutral linen surrounding the platter.
Quick Peach Chutney Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

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!

Course: Appetizer, Snack, starter
Cuisine: American, Indian
Keyword: basil, Burrata, chutney, condiment, Easy, peach, quick, relish, spread
Servings: 6
Calories: 90 kcal
  • 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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 Video

Recipe 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 Facts
Quick Peach Chutney Recipe
Amount Per Serving
Calories 90 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 3mg0%
Potassium 209mg6%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 13g14%
Protein 1g2%
Vitamin A 380IU8%
Vitamin C 9.4mg11%
Calcium 11mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.