This chutney is a little jar of sunshine—bright, tangy, and just the right amount of warm. With golden peaches, tart cherries, and a gentle kick of ginger and red pepper, it brings a lively contrast to rich meats like lamb, beef, or roasted poultry. It’s the kind of condiment that turns a simple roast into something memorable.
Quick to prepare and easy to store, this chutney is a beautiful way to celebrate seasonal fruit while adding depth and character to your meals. Whether spooned over a rack of lamb or served alongside grilled chicken, it offers a sweet-spicy balance that feels both comforting and fresh.
And like many good things, it only gets better with time—mellowing in the fridge and ready to bless your table whenever you need a little extra flavor.
Prep: 20 minutes Cook: 15 minutes
Makes: about 2½ cups
Ingredients:
- ½ cup packed brown sugar
- ½ cup dried tart red cherries or raisins
- ½ cup vinegar
- ¼ cup chopped onion
- 1 teaspoon grated fresh ginger
- ¼ teaspoon crushed red pepper
- 3 cups chopped, peeled fresh peaches or frozen peach slices, thawed
Directions:
- In a medium saucepan stir together brown sugar, dried cherries, vinegar, onion, ginger, and crushed red pepper.
- Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring
occasionally. - Stir in peaches; heat through.
- Let cool.
- Cover and chill up to 4 weeks.
- Or freeze in an airtight container for up to 12 months.
- Serve with beef, lamb, or poultry.
