This Peach Chutney is so good that you're going to want to put it on everything! This delightful medley of peaches and spices is also vegan friendly and easily made keto!
Why I Love This Peach Chutney
- Easy. Toss the ingredients in your slow cooker or Instant Pot and come back to a tasty treat a few hours later.
- Versatile. Enjoy it in a multitude of ways to amp up some of your favorite dishes.
- Delicious. It's absolutely packed with flavor that the whole family will love.
You're going to want to put this Peach Chutney on almost everything! Just #trustUrvashi on this, this is going to be your new favorite spread, or at least make it into your top ten. It's crazy delicious, vegan, and keto-friendly, and it's real easy to make.
This recipe is made easy thanks to your handy, old reliable slow cooker. You're looking at maybe 5 minutes of prep time, and then you just dump the ingredients into the slow cooker and let it do all the work.
Four to six hours later (depending on whether you cook it on low or high) and you've got yourself a sweet chutney that you can use as either a spread, sauce, or as a way to spice up a dish!
Where Can I Use Chutney?
If you weren't raised eating chutney on a fairly regular basis like I was, you may be a little unsure as to where you'll be able to use this Peach Chutney. Here's just a small list of where you can enjoy this tangy-sweet goodness:
- You can use it as a spread for a sandwich, crackers, or just about anywhere else you'd see yourself using a spread.
- You can serve it with a deli platter.
- You can mix it with other dishes like salsa or yogurt in order to make a delightful dip.
- You can use it as a dip for fried (or air-fried) foods.
- You can add it to some ground meat or cover meat in it before cooking it in order to infuse it with flavor.
- You can top a cheeseburger or add it to a grilled cheese sandwich to add some pizzazz to the dish.
- I also love this chutney over a brick of cream cheese, served with crackers or celery sticks.
- You can also use this in a ham sandwich. Butter two slices of bread, add a smear of chutney, and then add sliced ham and chunks of brie. Deliciousness!
- You can also put this on top of this Air Fried Phyllo Brie recipe.
Really, the possibilities are endless. If in doubt, just try it out!
What Is Peach Chutney Made Of?
- Onion- The savory flavors of onion help balance this sweet dish.
- Ginger- Adds just a hint of spice without being overpowering.
- Peaches- You can't have peach chutney without the peaches!
- pineapple- Adds another layer of flavor to this dynamic dish.
- brown sugar- Use a swerve alternative if you're eating low carb.
- turmeric
- garam masala- Enjoy the fresh flavors by making your own!
- Cayenne Pepper
- Dried Ginger Powder
- Kosher Salt
How To Make Peach Chutney
- Dice all the ingredients. To get an even chop, I often use either this push chopper, or this pull chopper.
- Place all ingredients in a 1.5-quart slow cooker. I tested this recipe in this slow cooker. Since they all vary so much with respect to temperatures, you may need to check yours from time to time.
- Cook on high for 4 hours, or low for 6 hours.
- Remove the lid and allow the chutney to cook for another 30 minutes, to allow some water to evaporate and thicken
Tips And Tricks For Making Peach Chutney
- I know many of you will want to know if this can be made in the Instant Pot. I would advise against it because the sugar in this could cause the chutney to stick to the bottom and give you a burn message.
- You can, of course, use the slow cook function of your instant pot. In that case, remember that LOW = Keep warm, Medium= cook on low heat, and HIGH = cook on high heat.
- The majority of the spice in this recipe is from the dried ginger powder. This flavor and heat also intensify with cooking.
- If you are spice-sensitive, you could consider two alternatives.
- Reduce the dried ginger
- Use a few slices of fresh ginger which will be less spicy but will still lend a great taste to the chutney.
- This chutney has been in my fridge for 2 weeks now and is still fantastic, so it keeps a while. If you plan to not conduct science experiments with it like I am doing, you might consider canning this with a water bath. I am not able to advise you on that because I haven't canned in a while.
- Taste and adjust as needed since fruit can vary in its level of tartness and sweetness.
- This chutney is meant to serve as a side condiment. Each diner would get about 1 tablespoon alongside other dishes such as Instant Pot Chana Masala, Palak Paneer , and either Basmati Rice Pilau or naan.
- You really want to cook this in a slow cooker or on the stovetop. You could make this in an Instant Pot, but then you'd spend a lot of time putting it on sauté to evaporate all the water
Peach Chutney Variations
If you've already enjoyed this recipe as is, here are some suggestions on how to mix it up!
- Add raisins
- Replace some of the peaches with apricots
- Make the same recipe with ripe plums
Really, the options are only limited by your imagination!
Want More Sauce Recipes?
If you love chutney as much as I do, check out these other great chutney recipes!
- This spicy, sweet, and tangy Pressure Cooker Cranberry Chutney will wow your guests and make a wonderful addition to your cheese tray, besides providing an exotic flavor at your dinner table.
- This savory, toasted Dry Sesame Garlic Chutney is quintessentially Indian but can be used for a variety of dishes.
- This delicious Indian Raw Mango Onion Chutney is a mix of unripe mangoes, onions, & spices that tastes like you spent hours on it, but only takes 15 minutes!
And if you're looking for more great slow cooker recipes, check out my Low Carb Crockpot Bourbon Chicken Recipe!
So the next time you're looking for a good spread, dip or a way to jazz up a sandwich, make some Peach Chutney! Let me know what your favorite way to eat chutney is in the comments!
Servings: 32
Calories: 18kcal
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Equipment
Ingredients
- 1 cup Onion, minced
- 2 tablespoons Ginger, minced
- 2 cups peaches, diced
- 2 cups pineapple, fresh or canned
- 1/4 cup brown sugar, or use swerve for low carb / keto
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Dried Ginger Powder
- 1 teaspoon Kosher Salt
Instructions
- Dice all the ingredients. To get an even chop, I often use either this push chopper, or this pull chopper.
- Place all ingredients in a 1.5 quart slow cooker. I tested this recipe in this slow cooker. Since they all vary so much with respect to temperatures, you may need to check yours from time to time.
- Cook on high for 4 hours, or low for 6 hours.
- Remove the lid and allow the chutney to cook for another 30 minutes, to allow some water to evaporate and thicken
- I know many of you will want to know if this can be made in the instant pot. I would advise against it because the sugar in this could cause the chutney to stick to the bottom and give you a burn message.
- You can, of course, use the slow cook function of your instant pot. In that case, remember that LOW = Keep warm, Medium= cook on low heat, and HIGH = cook on high heat.
- The majority of the spice in this recipe is from the dried ginger powder. This flavor and heat also intensify with cooking.
- If you are spice-sensitive, you could consider two alternatives.
- Reduce the dried ginger
- Use a few slices of fresh ginger which will be less spicy but will still lend a great taste to the chutney.
- This chutney has been in my fridge for 2 weeks now and is still fantastic, so it keeps a while. If you plan to not conduct science experiments with it like I am doing, you might consider canning this with a water bath. I am not able to advise you on that because I haven't canned in a while.
- Taste and adjust as needed since fruit can vary in its level of tartness and sweetness.
- This chutney is meant to serve as a side condiment. Each diner would get about 1 tablespoon alongside other dishes such as Instant Pot Chana Masala, Palak Paneer ,and either Basmati Rice Pilau or naan.
- You really want to cook this in a slow cooker or on the stove top. You could make this in an Instant Pot, but then you'd spend a lot of time putting it on sauté to evaporate all the water.
- A serving is about 2 teaspoons since this is a relish.
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Nutrition
Calories: 18kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Fiber: 1g | Sugar: 4g
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