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Chunky Peach Chutney

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.

This recipe goes with Roast Pork Loin With Peach Glaze

Southern Living JUNE 2006

  • Yield: Makes 7 cups
  • Cook time: 1 Hour, 20 Minutes
  • Prep time: 25 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.


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Chunky Peach Chutney Recipe