Spicy Peach Chutney
This spicy peach chutney is easy to make and goes great with pork chops, grilled chicken, charcuterie boards, or on grilled cheese sandwiches!
Ingredients
- 4 lbs ripe peaches
- 1 ½ cups light brown sugar
- 1 cup apple cider vinegar
- 2 cloves garlic, diced
- 2 tablespoon fresh ginger, peeled and minced
- 1 small red onion, finely chopped
- 12 cardamom pods, lightly cracked
- 3 fresh hot chile peppers (I used 2 serrano peppers and 1 habanero pepper)
- salt to taste
Instructions
- Peel, pit, and chop the peaches.
- Combine the brown sugar, vinegar, garlic, ginger, onion, and cardamom in a medium cast-iron pot. Simmer over low heat until the onion has softened. Add peaches, chilies, and salt and continue to simmer until the peaches are soft and translucent, about an hour.
- Allow the chutney to cool, and transfer it to your storage jars. You may choose to can the chutney, or, put it into pretty glass jars to give as a gift.
Notes
This recipe is slightly adapted from Grace Parisi’s peach chutney, featured in Food & Wine.
Tried this recipe?Let me know how it was!