Peach Chutney

Serving Size: 8
Total Time:


  • 4 Pound firm, ripe peaches
  • 1.67 cup light brown sugar
  • 1 cup apple cider vinegar
  • 2 Tbsp minced fresh peeled ginger
  • 1 small red onion, silvered
  • 12 cardamom pods, lightly cracked
  • 4 dried hot red chiles, such as cayenne stemmed seeded and thinly sliced
  • salt


1. Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into 3/4-inch dice.

2. In a medium, enameled cast-iron casserole, combine the brown sugar with the vinegar, ginger, onion and cardamom; stir to dissolve the sugar. Simmer over moderately low heat until the onion is slightly softened, about 8 minutes. Add the peaches, chiles and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about 1 hour.

3. Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles. Seal the jars and refrigerate for up to 6 months.