Tested till perfect Spiced Peach Chutney
Photography by Jeff Coulson/TC Media

Spiced Peach Chutney

Sweet juicy peaches are the Test Kitchen's most eagerly awaited fruit of the summer. Use firm, ripe local peaches for the best flavour and texture. With only a hint of spice, this chutney is a perfect condiment for cheese, pâté or grilled meat. To jack up the heat, increase the jalapeños to your liking.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: September 2013

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 2 hours
  • Portion size 3 cups


  • 4 4firm peachpeaches
  • 2 tsp 2tspvegetable oil
  • 1 1oniononions, chopped
  • 1 tbsp 1tbspminced and seeded jalapeño pepper
  • 2 tsp 2tspminced fresh ginger
  • 1/4 tsp 1/4tspground coriander
  • Pinch Pinchcinnamon
  • 6 tbsp 6tbspgranulated sugar
  • 3 tbsp 3tbspcider vinegar
  • 1/2 tsp 1/2tspeach salt and pepper
  • 1 tsp 1tspcornstarch
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Score X in bottom of each peach; plunge into large pot of boiling water until skin starts to loosen, about 30 seconds. Using slotted spoon, transfer to bowl of ice water; chill for 20 seconds. Peel off skins;halve and remove pits. Chop into 1/2-inch (1 cm) chunks to make about 3 cups; set aside.

In saucepan, heat oil over medium heat; cook onion, jalapeño pepper, ginger, coriander and cinnamon, stirring frequently, until onion is golden, about 10 minutes. Stir in peaches, sugar, vinegar, 2 tbsp water, salt and pepper; cook, stirring, until peaches are tender but still hold their shape, about 5 minutes. Stir cornstarch with 1 tbsp water; stir into peach mixture and cook, stirring, until thickened, about 1 minute. Let cool.

Make-ahead: Refrigerate in airtight containers for up to 3 weeks or freeze for up to 2 months.

Nutritional Information per 1 tbsp: about

cal 13 pro 0 total fat 0 sat. fat 0g
carb 3g dietary fibre 0 sugar 3g chol 0mg
sodium 24mg potassium 25mg


vit C 2
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