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5 from 3 votes

Honey-Sweetened Peach Chutney

Servings: 4 pints, or 8 half pints


  • 4 pounds yellow peaches about 8-9 cups once peeled and chopped
  • 1 medium yellow onion minced (about 1 cup)
  • 2 cups golden raisins
  • 1 3/4 cups red wine vinegar
  • 1 1/2 cups honey
  • 1 tablespoon mustard seeds any color is fine
  • 1 tablespoon grated ginger
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon red chili flakes
  • zest and juice of 1 lemon


  • Cut peaches into quarters and remove pits. Pile peaches into a large, heat-proof bowl.
  • Bring a kettle of water to a boil. Once it boils, pour the water over the peach quarters. Let them sit for 2-3 minutes, until the skins wrinkle and pull away from the fruit.
  • Peel the skins away and chop the peaches.
  • In a large, non-reactive pot, combine the peaches, onion, raisins, vinegar, honey, mustard seeds, ginger, salt, red chili flakes, and lemon zest and juice.
  • Bring to a boil over high heat and then reduce the heat to medium-high. Cook, stirring regularly, at a brisk simmer for 45 minutes to an hour, until the chutney thickens, darkens, and the flavors start to marry.
  • While the chutney cooks, prepare a boiling water bath canner and enough jars to hold 4 pints of chutney (I like to use half pint jars for a product like this one).
  • When the chutney is finished cooking, funnel it into prepared jars, leaving 1/2 inch headspace. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes.
  • When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
  • Once jars are cool enough to handle, remove rings and test seals. Sealed jars can be stored on the pantry shelf for up to a year. Unsealed jars should be refrigerated and used promptly.