Peach Chutney

This recipe works with fresh apricots as well (or half peaches, half apricots) - use firm but sweet peaches at the prime of summer.

makes ~3 cups


4 cups of peaches (490 g), cored chopped

3 Tbsp EVOO

1 tsp mustard seeds

½ cup red onion minced

½ tsp turmeric 

2 Tbsp jaggery

2 Tbsp ginger purée

4 Tbsp white vinegar

1 tsp chili powder

1 tsp salt

½ cup of water if chutney gets too dry [optional]


    1. Heat up the oil in a dutch oven or a skillet & pop the mustard seeds. Immediately add minced onions. Cook until translucent and add ½ of the peaches.
    2. Add the turmeric, jaggery, ginger purée, vinegar, chili powder and salt. 
    3. Cover the chutney and simmer on low heat for 8-10 minutes or until the peaches are soft and mushy. This may take longer if the peaches are very hard. Add water if the mixture appears to be getting dry. 
    4. Once the peaches are cooked through, add the other ½ of the peaches and cook for another 2 minutes. Turn the heat off. Refrigerate the peach chutney. 

    ideas / variations

    • Serve on the side with black pepper roasted chicken.
    • To make bruschetta, spread cream or goat cheese on toast, top with peach chutney and bake in the oven for 3-4 minutes. Sprinkle with herbs and nuts.