Peach-Raisin Chutney 2.500
Jul 6, 2005

This lightly spiced chutney might seem tart when first made, but after a day or so, the raisins impart their sweetness and flavor. Although white peaches will work fine, yellow peaches are more colorful.

This is good as a condiment for curries, as well as a garnish for grilled or roasted poultry or pork. It is also delicious used to perk up a pork chop saute; simply brown the chops, then add 1/2 to 2/3 cup chutney, a peeled and sliced fresh peach or two, and saute until the chops are cooked through.

Servings: 2.5 cups
  • 1/4 cup chopped red onion
  • 1/4 cup chopped red sweet pepper
  • 4 teaspoons peeled and finely chopped ginger root
  • 1 tablespoon yellow mustard seed
  • 1/2 teaspoon crushed cardamom seeds (may substitute 1/4 teaspoon ground cardamom)
  • 2 sprigs (3 inches each) thyme (may substitute generous 1/4 teaspoon dried thyme)
  • 6 tablespoons sugar
  • 1/4 cup packed light brown sugar
  • 3/4 cup apple cider vinegar
  • 1/2 cup water
  • 2 1/3 cups slightly underriped peeled yellow or white peaches, chopped into 1/2-inch pieces
  • 1/4 cup dark, seedless raisins


Have 2 or 3 eight-ounce jars ready.

In a medium-size nonreactive pan over medium-high heat, combine the onion, sweet pepper, ginger root, mustard seeds, cardamom, thyme, sugars, vinegar and water. Adjust the heat as necessary so that the mixture boils briskly; cook, uncovered, for 5 minutes. Add the peaches and raisins. Reduce the heat and simmer gently, 3 to 6 minutes longer, or until the peaches are barely tender when pierced with a fork and the liquid seems almost syrupy. Remove from the heat.

To test for doneness, put about a tablespoon of the chutney in a small, nonreactive bowl and place in the freezer about 3 minutes. If the syrup is slightly thickened, the chutney is done. If it is still runny, return the pan to the burner and boil 2 minutes longer. (The chutney may still seem rather fluid but will thicken somewhat when chilled.)

Remove from the heat. Remove and discard the thyme sprigs. Ladle the chutney into jars, allowing about 3/4-inch headroom for expansion during freezing. Wipe any drips from the jar rims and threads; screw on lids securely. Let stand until barely warm. If lids seem loose after cooling and contracting, check and tighten further, but not so much that the seal is broken. May refrigerate for 1 month or freeze up to 1 year.

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Recipe Source

Adapted from cookbook author Nancy Baggett.

Tested by Nancy Baggett.

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