Peach Chutney | Midwest Living

Peach Chutney

Peach Chutney

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  • Makes: 36 servings
  • Yield: 2-1/4 cups
  • Prep 20 mins
  • Cook 2 hrs

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This recipe from the Peach Barn Cafe in Alto Pass, Illinois, makes just 2 1/4 cups, but if you have an abundance of peaches, you can make multiple batches of this recipe and can them.


  • 1 cup packed brown sugar
  • 1 cup cider vinegar
  • 1/4 cup chopped crystallized ginger
  • 1/4 cup chopped onion
  • 1 1/2 teaspoons mustard seeds
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1 clove garlic, minced
  • 1 1/2 pounds peaches, peeled, pitted and chopped (about 4 cups)
  • 1/2 cup raisins or dried cherries


  1. In a large saucepan, combine brown sugar, vinegar, ginger, onion, mustard seeds, chili powder, salt and garlic. Stir in the peaches and raisins. Bring to boiling over medium heat, stirring occasionally. Reduce heat; boil gently, uncovered, about 2 hours or until deep golden brown and thick, stirring more frequently at the end to prevent sticking. There will be some liquid remaining but the mixture will thicken further as it cools.
  2. Transfer mixture to a medium bowl. Loosely cover and chill for several hours or until completely cool. Cover and store in the refrigerator for up to 2 weeks. Makes about 2-1/4 cups (36, 1-tablespoon servings).

Nutrition Facts

(Peach Chutney)

Servings Per Recipe 36, vit. A (IU) 146, iron (mg) 0, calcium (mg) 10, pro. (g) 0, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 11, vit. C (mg) 1, sodium (mg) 20, fiber (g) 1, cal. (kcal) 44

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