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Peach or Apricot Chutney

Sweet-tangy chutney is easier to make than jam; simmer peaches, nectarines, apricots – even mango – into a delicious condiment that will dress up your chicken, add a new dimension to cheese boards and is divine with curries and samosas. No need to worry about it setting, and it will keep in the refrigerator for a few weeks or freeze beautifully.

Apricot chutney - peach or apricot chutney


4–5 peaches or 6–10 apricots, or a combination
olive or canola oil, for cooking
1 small onion, finely chopped
1/2 cup (125 ml) finely chopped red bell pepper
1 jalapeño pepper, seeded and minced
1 tbsp (15 ml) grated fresh ginger
2 garlic cloves, peeled and crushed
3/4 cup (185 ml) packed brown sugar
1/3 cup (85 ml) apple cider vinegar
1/2 tsp (2 ml) turmeric (optional)


Bring a saucepan of water to a boil and gently drop in the peaches and/or apricots; blanch for a minute, then transfer to a bowl of ice water and peel off the skins. Remove the pits and coarsely chop or cut into wedges.

In a medium-sized pot, heat a drizzle of oil over medium-high heat. Add the onion, bell pepper and jalapeño pepper and sauté for 3–4 minutes, until soft. Add the ginger and garlic and cook for another minute.

Add the peaches and/or apricots, brown sugar, apple cider vinegar and turmeric. Bring to a simmer and cook, stirring often, for 30–40 minutes, until thick and chutney-like. Store in jars in the refrigerator, or freeze.

Makes three 250-ml jars.

Per tablespoon:

17 calories, 0 g fat, 0 mg cholesterol, 4.1 g carbohydrate, 0.2 g protein, 0.3 g fibre.


Originally published in ParentsCanada magazine, August/September 2014.

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