Maple Peach Chutney

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When summer and fall peaches are at their peak, you’ll find me in the kitchen cooking up anything and everything peach-related, like this Maple Peach Chutney. It comes together in under 30 minutes and it’s a perfect way to use ripe peaches.

Prep Time10

Cook Time20

Total Time30

Course: condiment, Side Dish

Cuisine: Seasonal

Diet: Vegan, Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $5

Ingredients

1 tbsp Olive oil
1 Medium onion (finely chopped)
1-2 Garlic cloves (finely minced)
½ tsp Cinnamon
½ tsp Ground ginger
¼ tsp Ground coriander
¼ tsp Ground cumin
¼ tsp Kosher salt
¼ tsp Black pepper
2 Peaches (finely chopped)
¼ cup Maple syrup
2 tbsp Apple Cider Vinegar

Instructions

Fry Aromatics. Heat 1 tbsp Olive oil in a saucepan over medium heat. Add 1 Medium onion (finely chopped) and 1-2 Garlic cloves (finely minced) along with the dry spices (½ tsp Cinnamon, ½ tsp Ground ginger, ¼ tsp Ground coriander, ¼ tsp Ground cumin), plus ¼ tsp Kosher salt and ¼ tsp Black pepper. Sauté for 2‑3 minutes until fragrant and the onion is translucent.
Add Remaining Ingredients. Add 2 Peaches (finely chopped), ¼ cup Maple syrup, and 2 tbsp Apple Cider Vinegar. Stir to combine.
Cook and Smash. Lower the heat to medium‑low. Let the mixture cook, stirring occasionally, until it begins to slightly thicken, about 10 minutes. If you prefer a smoother texture, at this point, mash the peaches gently with a fork or potato masher.
Simmer. Continue cooking for another 5‑10 minutes (or until the chutney reaches a jam‑like consistency). Once thickened, remove from heat, let it cool slightly, then taste and adjust the seasoning (maybe a touch more salt, pepper, vinegar, or maple syrup, depending on your preference).

Notes

Refer to the post above for step-by-step recipe photos, tips and advice.

Key Ingredient Notes:

Peaches: I am using ripe local peaches. This recipe can be made year-round, but I would suggest letting your grocery store-bought peaches ripen and soften before making this recipe. You can substitute with nectarines or even apples.

Onion: Onions are an important part of a chutney. They are what give a chutney its balanced sweet/savory base. I like to use white or yellow onions, but a red onion would work too. Shallots can also work.

Maple Syrup: Rather than using refined sugar in this recipe, I am using pure maple syrup. It adds sweetness and flavor.

Spices: You can get creative here, but I am using cinnamon, ginger, coriander, and cumin. The goal again is to think about balancing sweet and savory notes and these dry ground spices bring exactly that. If you want, a pinch of clove or allspice can be added.

Vinegar: Chutneys need a bit of acid to help balance the sweet and savory notes. I prefer Apple Cider vinegar, but you can totally use lemon juice, lime juice, white wine vinegar or red wine vinegar.

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