ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chunky Peach Chutney

Prep time 25 mins
Cook time 1 hr, 20 mins
Yield Makes 7 cups
This ingredient list looks long, but after chopping and measuring everything, it all goes into a Dutch oven to simmer. Because the yield is 7 cups, you might consider giving jars of this tasty chutney to guests as they head home. Store up to 1 week in the refrigerator.

Ingredients

  • 2 medium-size sweet onions, chopped
  • 2 tablespoons finely chopped fresh ginger
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 pounds peaches, cut into chunks (do not peel)
  • 2 Granny Smith apples, chopped
  • 2 cups white wine vinegar
  • 1 cup pitted dried cherries
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1/2 cup dried sweetened cranberries
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons brandy*
  • 1 teaspoon salt
  • 3/4 cup chopped toasted pecans

How to Make It

  1. Sauté first 3 ingredients in hot oil in a Dutch oven over medium-high heat 3 to 5 minutes. Stir in peaches and next 9 ingredients, and cook, stirring occasionally, until sugar dissolves. Bring to a boil, reduce heat, and simmer, stirring occasionally, 1 hour or until thickened. (Do not cook until fruit is mushy.) Stir in pecans.

  2. *Apple cider or juice may be substituted for brandy.