This Quick Basil Peach Chutney recipe only requires 6 ingredients (plus a few pantry staples) and it's ready in 30 minutes or less! This fruit chutney is delicious and so versatile! Try is paired with cheese and crusty bread! Use it as a topping for grilled chicken, pork and fish! Or serve it as a spread for sandwiches - the options are limitless! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Saute onions + peppers: Heat oil in a medium saucepan over medium heat. Add in the onion and serrano pepper. Cook, stirring occasionally, until softened about 2-3 minutes.
Add peaches: Add in the peaches (SEE NOTES) and sauté, about 2 minutes.
Add liquids + seasonings: Add in the bourbon (or extract), lime juice, vinegar and sugar. Season with salt. Bring to a boil and immediately reduce to a simmer.
Simmer: Cook, stirring occasionally, until fruit is softened, about 10-12 minutes.
Add slurry: 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.
Add basil: Remove the pan from heat and stir in the basil. Taste and adjust for seasoning with salt and pepper. Cool: Allow to cool on the counter before serving, or transfer to a container, cover and chill until ready to serve.
Serving options: Serve with burrata, arugula, prosciutto and toasted bread. Use as a spread for sandwiches. Or use as a topping for pork, chicken and fish!
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Notes
Peaches: To keep diced peaches from turning brown, toss them with a little bit of lime juice.
Serrano: 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.
Sugar: 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.
Option to Grill Peaches: 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 two.
Super chunky consistency: 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.
Bourbon: The bourbon will cook out of the chutney. However, you can substitute 1 1/2 teaspoons of pure vanilla extract instead.
Storage: 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.
Serving option: 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 an approximation based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.