Peach Chutney Recipe
Peach Chutney Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Golden chunks of sweet peaches are a wonderful part of this tangy chutney. We enjoy this and many other peach delicacies all year-round.—Julie Ann Morgan, Columbia, South Carolina
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.

Ingredients

  • 2 large onions, chopped
  • 1 tablespoon vegetable oil
  • 3 large peaches, peeled and cubed
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/4 cup raisins
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground allspice
  • 8 tablespoons vinegar, divided
  • 2 tablespoons lemon juice

Directions

In a large skillet, saute onions in oil until tender. Add peaches; cook and stir for 3 minutes. Add sugars, raisins, molasses, salt, pepper, allspice and 5 tablespoons of vinegar; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally. Remove from the heat; stir in lemon juice and remaining vinegar. Serve at room temperature with ham, pork or poultry. Store in the refrigerator for up to 3 weeks. Yield: about 3 cups.
Originally published as Peach Chutney in Taste of Home August/September 1998, p45

Nutritional Facts

2 tablespoons: 48 calories, 1g fat (0 saturated fat), 0 cholesterol, 101mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 0 protein.

  • 2 large onions, chopped
  • 1 tablespoon vegetable oil
  • 3 large peaches, peeled and cubed
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/4 cup raisins
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground allspice
  • 8 tablespoons vinegar, divided
  • 2 tablespoons lemon juice
  1. In a large skillet, saute onions in oil until tender. Add peaches; cook and stir for 3 minutes. Add sugars, raisins, molasses, salt, pepper, allspice and 5 tablespoons of vinegar; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally. Remove from the heat; stir in lemon juice and remaining vinegar. Serve at room temperature with ham, pork or poultry. Store in the refrigerator for up to 3 weeks. Yield: about 3 cups.
Originally published as Peach Chutney in Taste of Home August/September 1998, p45

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41037 User ID: 4249196 22952
Reviewed Aug. 22, 2012

"We have already made this several times. We love it, we had it with chicken and will try it with other meats. I did make one change I added 1/4 cup minced green pepper and one small hot pepper, minced."

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