Spicy Peach Chutney
Featured in Allrecipes Magazine

Spicy Peach Chutney

Made  times
Shana 0

"This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers."
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10 h servings 51 cals
Serving size has been adjusted!

Original recipe yields 96 servings



  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
  2. Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
  3. Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.


  1. 42 Ratings

Most helpful positive review

I am the original submitter of this recipe. I feel compelled to write this review after reading the last couple reviews. Some have said that it takes at least four hours to get the chutney to ...

Most helpful critical review

This adds way to much liquid. No amount of cooking will reduce this to the semi-paste consistency of good chutney which is just slightly thinner than marmalade. I've been simmering for nine ho...

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Most positive
Least positive

I am the original submitter of this recipe. I feel compelled to write this review after reading the last couple reviews. Some have said that it takes at least four hours to get the chutney to ...

This is an excellent recipe, but several items should be noted: the prep time is NOT 8 hrs. 3 - 4 Hours is realistic, including canning time. I added 1/4 c fresh finely chopped jalapenos to add...

Very, very good! The house smelled wonderful while the chutney was cooking and my guests and I enjoyed the finished product. This chutney would be good with pork, chicken, fish - I served mine...

I have been making this same recipe for about 40 years now (I've lost track of the number of batches). A couple of things I have learned: 1. Mix all ingredients in a large bowel, cover with a...

I really liked this recipe. I thought I would share my notes on how I made it this year using Pomona's Pectin to speed the cooking process and so I can make it again next year. Thanks Shana for ...

If it looks like soup or a sauce, don't panic! CHEAT! ;) You can still save your time and money you invested. Just add some gelatin and/or pectin. You can find it in any large grocery store i...

This is a great chutney, with just a touch of heat. My family loved it with a curry dish.

Shana, I modified this recipe. My husband cannot stand the smell of garlic. So I did not use garlic or onions. I used only two cups of brown sugar. I used a teaspoon of cinnamon,and turmeric. ...

This recipe took a loooong time. I know chutney and it took four hours for this to get to the right consistency. However, it did turn out great, so if you have the time, this is a good recipe.

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