• Servings 6 pints
  • Prep 25 min
  • Cook 1 1/2 hours min
  • Cuisine
  • Skill Level

Peach Nectarine Chutney


  • 5 lbs ripe peaches and or nectarines
  • 1/4 cup kosher salt
  • 3 quarts water
  • 2 cups cider vinegar
  • 1 and 1/2 cups sugar
  • 4 cloves garlic sliced
  • 2 onions, sliced
  • 1 cup dark and or golden raisins
  • 2 tsp ginger, minced
  • 1 tsp hot red pepper flakes
  • 4 oz's crystallized ginger, chopped
Chutney is a generic term for a relish that has a sweet and some what of a sour flavor. It is very Indian in origin. You can virtually make chutney for any fruit or vegetable that you desire. Chutney is a cooling accompaniment with spicy foods.


  • Pit and slice the peaches and nectarines.
  • Place in a large bow, mix the salt with the water and pour over the fruit.
  • Let stand overnight, then drain.
  • In a large pot combine drained fruit with vinegar, sugar, onions, garlic raisins, ginger and red peppers.
  • Place on low heat and simmer, uncovered for 1 and 1/2 hours, stirring occasionally and skimming off any foam that may rise to the surface.
  • Cook until thick and clear and golden brown.
  • Add the crystallized ginger to the mixture for the last 5 minutes of cooking.
  • Pack simmering chutney into hot sterilized jars and seal immediately.
  • Let stand 1 week before serving.


Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.