Habanero Peach Chutney

Preparation time: 15 minutes Cooking time: 90 minutes Serves: 32


Spicy-sweet chutney for fish, pork, etc.


  • 3 cups peaches, diced
  • 3 tablespoons habaneros, puréed or finely minced
  • 3 tablespoons tamarind purée, deseeded
  • 1/4 cup apple-cider vinegar
  • 1/4 cup lemon juice
  • 1/4 cup dark brown sugar
  • 1 cup red onion, minced
  • 3 tablespoons grated ginger
  • 1 tablespoons cinnamon
  • 1 tablespoons toasted allspice berries, crushed
  • 1 tablespoons sea salt


Combine all ingredients and bring to a boil. Reduce heat and simmer uncovered, stirring occasionally, until the sauce is thick, 45 minutes to 1 hour. Skim off any foam that forms. To preserve: While still hot, transfer to sterilized pint jars in gently boiling water. Seal jars with sterilized lids. Let cool on a wire rack for at least 12 hours. Ensure proper seal (lids should dip and not pop up when pressed). Store in a cool, dark place. Makes about 3 pints.


Spicy  · Sauce  · Sweet  · Chutney  · Peach  · Habanero

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