Peach Chutney

To store, cool jam completely before ladling it into clean glass jars. Refrigerate up to one month.
Everyday Food, July/August 2004
  • Prep Time 10 minutes
  • Total Time 30 minutes
  • Yield Makes 2 1/2 cups
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  • 1 1/2 pounds peaches
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/8 to 1/4 teaspoon red-pepper flakes
  • 1/4 cup cider vinegar
  • 1/4 cup sugar
  • 1/3 cup dried cherries
  • Coarse salt and ground pepper


  1. Peel, pit, and cut peaches into 1/2-inch chunks; set aside. Heat oil in a small saucepan over medium heat. Cook onion until soft, 5 minutes. Add garlic and red-pepper flakes; cook 1 minute.

  2. Stir in vinegar, sugar, and cherries; season with salt and pepper. Bring to a boil; reduce heat, and simmer until syrupy, about 5 minutes.

  3. Add peaches; simmer until soft, 5 to 10 minutes. With a wooden spoon, mash some peaches against side of pan; thin with 2 to 4 tablespoons water, if needed. Cool completely. Serve with grilled meat or poultry.

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