Peach Jalapeno Chutney

Peaches? Jalapenos? Don’t start shaking your head before you try it! The combination of peaches and jalapenos is so spectacular it can really spice up a variety of dishes. This chutney can be spread on bread, used to top grilled chicken, and much more. The combo can even make a delicious jam that pairs perfectly with a good ole’ slice of cheddar cheese.
Peach Jalapeno Chutney


4 cloves garlic
1/2 cup apple cider vinegar
1/2 cup chopped red onion
1/4 cup lemon juice
1 cup granulated sugar
1/2 tsp cinnamon
3 cups peaches, peeled and sliced
1/3 cup diced jalapenos
1 tbsp olive oil

To peel peaches:
Carve a small “x” at the bottom of the peach with a paring knife. Drop into boiling water for about 30 seconds, then removed with a slotted spoon and immediately drop into an iced water bath. Peels should come off easily.


  1. Heat about 1 Tbsp olive oil in a large skillet over medium heat. When oil is hot, add onions and heat until translucent-do not overcook. Add minced garlic and cook for about 1 minute.
  2. Add sugar, cinnamon, lemon juice, vinegar, and bring to a boil. Stir to dissolve sugar. Continue to cook and reduce, about 20 minutes.
  3. Add peaches and jalapenos and cook until peaches are tender. This should take about 10 minutes.

Feel free to adjust amount of jalapenos to achieve desired level of spiciness- and don’t forget to wear gloves while chopping jalapenos

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