Peach Jalapeño Chutney
This sweet and spicy peach jalapeño chutney goes with anything!
I hope you all have enjoyed this week’s canning recipes and ideas! And I hope that at least a few of you have caught the canning bug. Be warned, once you discover how fun, easy and rewarding home canning can be, you’re going to want to can everything.
Utah peaches are still going strong and I just can’t get enough! I’ve already put up several jars of sliced peaches, but I wanted something more in my pantry for the winter. One afternoon after harvesting no less than 17 jalapeños, the thought struck me to put the two together, and that’s how this chutney was born.
It’s ridiculously simple, incredibly flavorful, and goes with just about anything. Spoon it over chicken or pork, serve it alongside a cheese platter, or use it as a spread on sandwiches.
A few notes about this recipe:
>> This is even easier to make than jam. No joke! It’s a great recipe to get your feet wet with if you are new to home-canning.
>> If canning intimidates you, be sure to check out my post on home canning tips and resources. It will tell you everything you need to know.
>> You can adjust the jalepeño in this recipe depending on your desired level of heat. Add up to 1/2 cup jalapeños if you’d like. You can also include the seeds for additional heat.
>> To peel the peaches, first carve a small “x” into the bottoms of each piece of fruit with a paring knife. Drop them into a pot of boiling water for 30 seconds, and then immediately drop them into a bowl of ice water. The peels should come right off.
Peach Jalapeno Chutñey
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (140 grams, about 1 small)
- 4 cloves garlic , minced
- 2 teaspoons fresh ginger , minced
- 1 cup granulated sugar (200 grams)
- ½ cup red wine vinegar (120 ml)
- ¼ cup bottled lemon juice (60 ml)
- ½ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 3 cups peaches , peeled and chopped (500 grams, about 4-5)
- ⅓ cup diced jalapeno , seeds removed (about 4-6 depending on size)
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent and soft (do not brown), about 5 minutes. Add minced garlic and ginger and cook 1 minute more. Add sugar, red wine vinegar, lemon juice, allspice and cloves and bring mixture to a boil, stirring to dissolve sugar. Continue to cook until reduced and thickened, about 20 minutes. Add peaches and jalapenos and cook until peaches are tender and mixture is thick, about 10 minutes.
- Ladle chutney into 4 sterilized half-pint jars, leaving ½-inch headspace. Wipe rims clean and cover with sterilized lids and rings. Process in a water bath for 10 minutes. Remove from water bath and let cool to room temperature. Ensure lids are sealed (the center of each lid should not bounce back when pressed) and store in a cool dark place like a pantry for up to 1 year. Once opened, store in the fridge and use within a few weeks.
I grew up with my mom canning every single summer. It’s now time for me to step up my game and start. Love this chutney recipe.
Yes! I fully support that. You’re going to love canning!
Could you use fresh lemon juice? Is there a reason to use bottled, other than convenience?
Since often lemon juice is used in canning recipes to alter the pH of the food so that it is fit for shelf storage, I like to use bottled lemon juice as its acidity is constant. I do not know how vital the role of lemon juice is to the preservation of this recipe, so I can’t advise you either way. But I would probably error on the side of caution. Hope this helps!
This sounds delicious! I had a peach-jalapeno butter a few months ago and since then I’ve been obsessed with the combination!
Peach-jalapeno butter sounds so good too! Bet that would be great smeared on crackers with cheese.
I altered this recipe and ran it at the resturant i work at as a burger special. I roasted about half of the jalapenos and used about a cup and a half of white peach puree, so it was more like a jam, and less a chutney. We sold abput 30 orders before we closed. Solid recipe.
This chutney has out shone my smoked pork tenderloin which used to be the star of the plate. Can’t say I’m upset about it because it’s delicious.
This recipe is fantastic. I have been working on the perfect peach chutney now for a few years running. I tried this last year and it was the best to date. Just about to make this year’s batch now peaches are in season. Just got to make the batch last until next year.
I made this recipe last year and loved it, so am making it again now. I have a couple questions….is it possible to provide a garlic amount in measurement? My garlic cloves are very large, so I always wonder what the equivalent would be. Also, I’m curious why there’s no salt in the recipe. Thank you!
May raisins be added? If yes, is 1 C too much?
I haven’t tested this recipe with raisins so I couldn’t say for certain either way, especially if you are planning to can/process the jars. Long-term shelf storage can be tricky! And I’m not enough of an expert. However, if you aren’t processing them, adding raisins is totally fine. I’d maybe do 1/2 cup.
We always have a chutney with our turkey on Thanksgiving which I’ve been tasked with making each year. Decided to try something different this year since I had both peaches and jalapeños I had frozen over the summer. Delicious. Only change I made was red onion and fresh lemon juice (since I wasn’t canning it). Oh, and I will note that I used one GIANT jalapeño, which was probably more than 1/3 cup, though I didn’t measure it. Thanks!
I love the idea of serving this with Thanksgiving. Thanks so much for the feedback!
I made a very small batch of this last year with the last few peaches we had left. It turned out to be my favorite thing that I canned all year! I was saving my last pint jar for something special, and last night I had some vegetable samosas that were kind of bland, and decided to use this chutney. It was amazing. Am now starting this year’s batch and you can be sure I’m going to make a lot more!