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Peach-Mint Chutney

Peaches aren't just for pies. Enjoy yours in this tangy-spicy sweet chutney.
Course Condiment
Keyword chutney, peaches,
Servings 6
Author Robin Asbell


  • 4 cups peeled and chopped peaches
  • 1 teaspoon avocado oil
  • 1/2 cup minced red onion
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons brown mustard seeds
  • 3 tablespoons light brown sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/2 cup fresh spearmint slivered


  • Prep the peaches and reserve.
  • In a medium saucepan, drizzle the oil and place over medium-high heat. Add the red onions and stir, reducing the heat when they start to sizzle. Cook, stirring, until the onions are soft, about 5 minutes. Add the ginger and stir for a minute, then increase the heat to medium-high, add the mustard seeds and stir for a minute longer. Add the peaches, brown sugar, lemon juice, salt, turmeric, cinnamon and cayenne and stir until the mixture starts to bubble.
  • Reduce to medium-low and let the chutney simmer until thick, about 15 minutes.
  • Transfer to a bowl or storage container to cool completely. Stir in mint just before serving.