Chunky Peach Chutney

Chunky Peach Chutney Recipe

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.


Makes 7 cups

Recipe from

Southern Living

Recipe Time

Prep: 25 Minutes
Cook: 1 Hour, 20 Minutes


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


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.

*Apple cider or juice may be substituted for brandy.

Rebecca Rather,

Southern Living

June 2006
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