Peach Chutney

This spicy and sweet chutney goes great with pork, chicken, cheese, and even fish! Peaches are ideal, but nectarines or a combination with apricots would work as well. This is a fairly mild and not too sweet recipe, but can be easily adjusted to make it more spicy, garlicky, or sweet, however you prefer.

Note: You can choose to blanch and peel them first if you want, but the skins add a great flavor… plus, it’s super easy to halve, pit, and chop with this chopper to make quick work of your huge bounty!

Makes 5 to 5 1/2 pints.


  • 4 pounds peaches, pitted and chopped
  • 4 cloves of garlic, minced
  • 1 cup diced onion
  • 1 Tbsp olive oil
  • 1/4 cup molasses
  • 1/2 cup sugar
  • 1 cup apple cider vinegar
  • 1 teaspoon dried ginger
  • 1/2 teaspoon ground mustard
  • 2 teaspoons salt
  • 1 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • dash cayenne


Heat olive oil in large pan (7+ quarts), add onion and garlic and cook until translucent.

Add the rest of the ingredients and cook until boiled down to a sauce. Taste and adjust any seasoning before cooling or canning.

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